Red Lentil, Tomato and Spinach Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is an Indian dish high in Iron. I found this on line and tweeked a bit. Both tomatoes and spinach are good sources of iron. They complement each other. Not in just taste but work together to help the body absorb the iron. Ingredients:
2 tablespoons masoor dal, washed (split red lentils) |
2 cups chopped tomatoes or 2 cups diced tomatoes |
3/4 cup chopped spinach (palak) |
1/2 cup chopped onion |
1 -2 teaspoon chopped garlic |
2 -3 black peppercorns |
1/2 cup milk or 1/2 cup soymilk |
1 teaspoon lemon juice |
2 teaspoons ghee or 2 teaspoons olive oil |
salt |
Directions:
1. Heat the butter in a pan and add the onions, garlic and peppercorns.
2. When the onions turn translucent, add the lentils, tomatoes, salt and 2 cups of water and cook till the dal is tender. About 20 minutes.
3. When cool, blend to get a smooth purée.
4. Add the spinach, milk and bring to a boil.
5. Finish by adding the lemon juice.
6. Serve hot.
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