Lentil Soup
This comforting lentil soup with spinach, dill, Parsley, and spring onion is light, herbaceous, and easy to make with red lentils and warm spices.
Servings: 6
Calories: 142kcal
Ingredients
- 200 grams Red Lentils
- 1/2 Onion - Chopped.
- 10 grams Ginger - Chopped.
- 3 Garlic Cloves - Chopped.
Herbs
- 80 grams Parsley
- 80 grams Spinach
- 40 grams Spring Onion
- 80 grams Dill
Spices
- 1 tsp Turmeric
- 1 tsp Black Pepper Powder
- 1 tsp Cumin powder
- ½ tsp Salt
- 1 Chicken Stock Cube
Instructions
- Prepare the ingredients and Sauté: Chop onions, garlic, and ginger into small cubes. Heat oil in a pot over medium-low heat, then sauté onions for 5-7 minutes, until lightly golden. Add garlic and ginger; sauté for 3 minutes.
- Add the Spices: Stir in a chicken stock cube, turmeric, black pepper, and salt, mixing well.
- Add the lentils and simmer: Rinse the red lentils until the water runs clear, then add them to the pot. Pour in water and simmer on medium-low for 40 minutes.
- Add the Herbs: Wash and slice spring onions, parsley, dill, and spinach into 4-5 pieces each. After 40 minutes, add chopped spinach and cook for 8 minutes until dark green. Add chopped herbs in the last 3 minutes of cooking.
Nutrition
Calories: 142kcal | Carbohydrates: 24g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 318mg | Potassium: 549mg | Fiber: 12g | Sugar: 2g | Vitamin A: 2482IU | Vitamin C: 26mg | Calcium: 73mg | Iron: 4mg