Ingredients
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1 -2 tablespoon butter or 1 -2 tablespoon oil
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1 cm piece cinnamon stick
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1/4 teaspoon white pepper
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1 bay leaf
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1/2 teaspoon mustard seeds
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1/2 teaspoon ground paprika
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1/2 teaspoon curry powder
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1 (200 g) can diced tomatoes
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125 g frozen spinach, thawed and chopped
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1 -2 teaspoon salt
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chopped fresh parsley
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fresh lemon juice
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2 onions, finely chopped
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1 garlic clove, crushed
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200 ml red lentils
Instructions
- Rinse dry lentils well. Measure 900-1000 ml water into a saucepan, add lentils and simmer, covered, for about 30 minutes, or until the lentils are mushy. (They will not absorb all the water: do not drain!).
- Heat butter or oil in a skillet and cook onions and garlic until softened and lightly browned. Add all spices and stir. Add canned, diced tomatoes and let the mixture simmer, covered, for 15 minutes.
- Add spinach and cook until spinach is softened. Remove from heat; remove the cinnamon stick and bay leaf.
- Combine cooked lentils (with liquid) and the onion-spinach mixture. Add salt to taste, chopped fresh parsley, and stir well to combine.
- Serve hot, with lemon wedges, so each eater can squeeze some juice on the soup if they like!