Iron Soup (Spinach and Lentil With a Punch) |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
As an anemic, I try to keep my iron up by eating the right food, rather than supplementation. This soup is a variant on a basic spinach and red lentil soup (thanks, English_Rose!) with extra ingredients chosen for their high iron content. If you love Indian food, you'll love this soup! I happened to make it after having boiled a beet, so instead of vegetable stock, I used the water from the beet, which added a nice extra flavour. (NB: an iron-rich diet should be undertaken with advice from a professional.) Ingredients:
2 teaspoons olive oil |
1 small onion, chopped |
2 garlic cloves, crushed |
1 tablespoon tomato paste |
5 cups vegetable stock (or other liquid of choice) |
2 cups red lentils, rinsed |
1 bunch spinach, ends trimmed, washed, coarsely chopped |
1 cup frozen cauliflower |
1 cup frozen broccoli |
1 cup firm tofu, cubed |
1 teaspoon cumin |
1 teaspoon cinnamon |
1 teaspoon turmeric |
1 teaspoon coriander |
salt |
Directions:
1. Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft (about 5 minutes).
2. Add garlic, tomato paste, and cook, stirring, for about 30 seconds.
3. Add the stock/liquid and and lentils to the pan.
4. Bring to the boil. Reduce heat.
5. Add broccoli, cauliflower, tofu, and spices. Stir. Let cook for 15 minutes.
6. Add spinach. Cook until spinach wilts.
|
|