Lentil and Spinach Soup
October 7, 2024
Lentil and Spinach Soup
Preparation time: 10 minutes
Cooking Time: 15 minutes
Quantity: 1 Serving
Ingredients:
- ¾ cup masoor dal (split red lentil), washed and drained
- 1 cup chopped spinach (palak)
- 2 garlic cloves, crushed
- ½ cup sliced onions
- 11/2 cups roughly chopped tomatoes
- ½ cup milk
- ½ tsp chilli powder
- Salt to taste
Cooking Method:
- Combine the garlic, and onion in a pressure cooker and dry roast on a medium flame for a few seconds.
- Add the tomatoes, masoor dal along with 2 cups of water, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Keep aside to cool.
- Once cooled, blend in a mixer to a smooth puree.
- Transfer the puree to a deep pan, add the milk and chilli powder, spinach, salt, and 1 cup of water, mix well and bring it to boil
- Cook on a medium flame for 1-2 min, while stirring occasionally.
- Serve hot with whole wheat bread sticks
Nutrient Values Per Serving | |
Energy | 147 Cal |
Protein | 9.2 g |
Carbohydrates | 21.5 g |
Fiber | 4.4 g |
Fat | 2.1 g |
Cholesterol | 4 mg |
Sodium | 24.6 mg |
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