This is a great soup to have. It is healthy and spicy. In addition it is quick to make. You don’t even have to have bread if you are cutting on the carbs. If you want to reduce boiling time on the lentils soak them prior to boiling them.
I tend to soak lentils for 30-60 mins. Ultimately the goal is to have really soft lentils in the soup. This will really cut down on cooking time.
The silky spinach goes really well with lentil soup and all of the traditional Asian spices. As my family are proud omnivores and carnivores, I added chopped lamb shoulder to the soup. You can add beef chunks as well if you want. If you ware vegetarian or vegan you can omit the meat altogether. This shows you the versatility of this soup.
Finally this soup was garnished with parsley, garlic flakes and Kashmiri chilli flakes for added flavour.
Prep: 20 mins
Cooking time:45 mins to 1 hour (dependant on how quickly lentils cook)
-Red split lentils
-Chopped Lamb Shoulder
-1/2 pack of spinach
-1 red onion
-1 Tsp Garam Masala
-1 Tsp Ground Turmeric
-1 Tsp Ground Coriander
-1 Tsp Ground Ginger
-1 Tsp Chilli Flakes
-1 Tsp Chilli Powder
-1 Tsp Coriander leaves
-1 Tsp Parsley
-1 Tsp Fenugreek Leaves
-1 Tsp Chopped Garlic
-1 Tsp Chopped Ginger
-1 Vegetable Stock Cube
-Salt and Pepper to taste
Wash and soak lentils.
Boil the lentils in a medium sized saucepan.
In a medium saucepan add the herbs and seasoning.
In a medium saucepan fry the meat in the spices
Add vegetable stock.
When the lentils have become soft add the spinach
Mix and stir until food is fully intergrated.
Add salt and pepper to taste.
Serve in a bowl.
Garnish the soup with coriander leaf and Kashmiri flakes.