Holly Skinner Health.

Packed full of iron, this is a super easy, delicious soup to try out.

Ingredients

• 1.5 cup red lentils 
• 8 cups Vegetable stock/ water
• 1 tbsp Vegetable oil
• 1 small Onion
• 1 tablespoon Garlic Minced
• 1 large tomato Chopped
• 1 large carrot Chopped
• ½ teaspoon turmeric
• ½ tspn Cumin powder (optional)
• 1 tablespoon Mild Curry Powder
• 1 tspn Paprika
• 3 cups spinach Tightly packed
• Salt and pepper to taste
• half lemon wedge
• fresh coriander leaves

Method

• Heat oil in a heavy bottom pot. When medium hot, add chopped onion followed by garlic.  Saute 2-3 minutes. The onion will start to soften and no more raw smell of garlic. 
• Stir in chopped tomato and carrots. Saute for a minute and let the veggies soften.
• Add all the spices turmeric, cumin, curry powder, paprika. Saute for a minute. This helps to develop the flavour. 
• Stir in washed lentil and stock/water to the pot. Season with salt. 
• Once it comes to a rolling boil, reduce the flame and let it cook covered for another 20 minutes. 
• When the lentil is almost cooked and carrot is tender, add Spinach to the pot.
• Mix well and let it simmer for 5 more minutes. 
• Stir in fresh lemon juice. Adjust the seasoning and add more salt and pepper if required. 
• Garnish with fresh coriander leaves when serving. 

Notes

1. To cook lentils faster, soak the lentils for 10-15 mins. Then drain and add to the pan.

Nutrition

Serving: 200g | Calories: 320kcal | Carbohydrates: 52g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Sodium: 1915mg | Potassium: 884mg | Fiber: 22g | Sugar: 7g | Vitamin A: 5880IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 6.5mg