Spinach and Red Lentil (Dhal) Soup

Spinach and Red Lentil (Dhal) Soup

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This comforting and healthy delicious soup is ready in 20 minutes. With a few simple ingredients, simply very easy to make. Heart, cholesterol, diabetic friendly nuts, grain, dairy, oil, gluten free this recipe can use a variety of spinach, silver-beet, water cress, kale or cabbage. Today I used organic Ceylon Spinach from my garden. 

Preparation + cooking times; 25 mins.
Serves 4.
600 ml water
300 g Ceylon spinach or choice of green leaves, washed, roughly chopped
200 g red lentil (dhal), washed
100 g celery stalk,(with leaves) sliced
100 g onion, finely chopped
2 garlic cloves, chopped
1 level tbs turmeric powder
1/2 to 3/4 level tsp ground Himalayan salt or choice of salt
1. Rinse red lentils 3-4 times, rub and squeeze them with your fingers. Drain in a strainer and place into saucepan. Add celery, onion, garlic, turmeric and water.
2. Bring to the boil and then simmer for 12 to 15 minutes, until lentils are cooked and soft.
3. Add spinach and 1/2 level tsp salt, cook for 3 to 5 minutes. Keep the colour green by not over cooking.
4. Using a stick blender or food-processor blend the soup until it has reached your choice of consistency.
Season with salt if needed.