Friday, July 9, 2010

Spinach Lentil Soup

Red lentils (masoor) / Yellow lentils (mung) - 3/4th cup
Baby Spinach - 2 cups
Onion - 1/2 chopped
Ginger - 1 inch, grated
Garlic - 3 cloves, grated
Tomato - 1 peeled and chopped
Water - 4 cups

Olive Oil - 1 tbsp
Cumin Seeds - 1/4 tsp (optional)
Coarsely ground black pepper - 1/4 tsp

Put everything (except oil and cumin seeds) in the rice-cooker and cook for 40 minutes. Alternatively cook in the pressure cooker for 5 minutes after full pressure is reached.

Heat olive oil in a pan, temper with cumin seeds and add the cooked dal.

Using a hand blender blend it well and cook for a few minutes more. Sprinkle black pepper on top and serve hot.

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