Indian Cumin-Spiced Lentil and Spinach Broth
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 4 cups fresh spinach
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
- Stir in the minced garlic, ground cumin, and ground turmeric. Cook for 1 minute until the spices smell fragrant.
- Add the rinsed red lentils and vegetable broth. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes until the lentils are tender.
- Stir in the fresh spinach and cook for 2 minutes until it wilts. Season with salt and pepper to taste.
- Ladle the soup into bowls and serve with lemon wedges on the side.
Notes
Add the spinach right at the end so it stays bright green and does not overcook. A squeeze of lemon at the table lifts the cumin flavor without extra ingredients. Leftovers thicken as they sit, so add a splash of broth when reheating to loosen the texture.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife