Indian lentil soup with spinach
Indian lentil soup with spinach
290kcal Per person
15g Protein
23g Carbs
16g Fat
10g Fiber
Ingredients
- ½ onion
- 1 clove garlic (5 g)
- 1 slice ginger
- 4 ounces lentils, canned (112 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon curry powder (2 g)
- ½ teaspoon ground cumin (1 g)
- 6 ounces pumpkin (frozen) (168 g)
- 1 ½ cup water (356 ml)
- ½ cube vegetable bouillon
- 5 ounces spinach (140 g)
- 1 tablespoon yogurt, nonfat (15 ml)
Preparing this recipe
- Roughly chop the onion. Press the garlic clove and grate the slice of fresh ginger. Rinse the lentils in a sieve under cold water and let them drain.
- Heat the oil in a pot and sauté the onion, garlic and ginger for 1–2 minutes. Add curry powder and cumin and cook for 1 more minute until fragrant.
- Add the pumpkin cubes to the pot. Pour in the water along with the bouillon cube and add the lentils. Season with salt and pepper to taste. Simmer gently for 5 minutes. Stir until the soup thickens.
- Add the spinach, one handful at a time, stirring until the leaves wilt.
- Serve the lentil soup in a bowl and spoon the yogurt on top.
Tip van FitChef
1. Add half a teaspoon of garam masala to the soup for an even spicier flavor.
2. Great to finish with some fresh cilantro and/or a squeeze of lime juice.
