A simple and satisfying soup that blends in the flavors of lentils and vegetables, with aroma of Indian spices.
1 cup red lentils, washed
1 carrot, peeled and chopped
2 handful baby spinach
5 cloves garlic, peeled and left whole
½ inch grated ginger
1/2 tsp salt
Place the ingredients in a large pot and enough water to ensure that the lentils have cooked.
Let cool, and mix only half of the soup in a blender, but do not puree completely to get a good texture.
Return to pan, and heat.
Take one table-spoon olive oil, add 1/2 tsp cumin seeds, 1/4 tsp turmeric and a dash of asafetida, and stir into the soup.
Add in juice of half a lemon (and 1 tsp of honey if you wish).
Season with 1/2 tsp ground cumin, salt and 1/4 tsp freshly ground pepper.
Ladle into soup bowls.
Garnish with a dollop of yogurt, a slice of lemon and some chopped mint or cilantro.
Serve with fresh homemade rolls to complete your meal.
Yields 2 hearty servings
Variation: You can add Kale and tomato instead of spinach.