Spinach Lentil Soup
Cooking for oneself can get extremely boring and uninspiring even for a food blogger. Sandwich, salad or soup is easily made for one person, without going through the bother of making a 3 part Indian meal like roti, vegetable and dal. It is also a good way to compensate a heavy dinner buffet of the previous night. A soup like this is a perfect alternative to skipping a meal. The latter, as a nutrition doctor, I will never advocate.
Any fresh greens can be used instead of spinach and I have used Masoor Dal which are one of the lightest and fastest cooking lentils around. The 1.5L Hawkins Pressure Cooker is a blessing when cooking for one or a small family of two or for making your baby’s meals. Whether it is cooking dal or rice in a matter of minutes, or making a light gravy vegetable in the cooker itself – this is one piece of kitchen equipment that I find indispensable.
Spinach Lentil Soup - Lunch for one
- 1/4 cup masoor dal
- 1 cup spinach well washed leaves
- 1 - 2 cloves garlic peeled
- 1 cup water
- 1/2 tsp ghee oil or
- pinch asafoetida
- 1/4 tsp cumin seeds
- 1/4 tsp black pepper ground .
- Wash masoor dal well and place it directly in the smallest pressure cooker you have. To this add well washed spinach leaves, discarding the thicker stems. Also add peeled garlic.
- Add water and pressure cook for 2 whistles and 5 minutes on sim.
- Once the contents have cooled, puree finely in a blender. Keep aside.
- In a small saucepan, heat oil or ghee.
- Add asafoetida, cumin seeds andground black pepper. Once the cumin seeds splutter, add the pureed soup and required quantity of water to achieve the desired consistency. Bring to a boil. Season with salt and some more pepper if required. Remove to a bowl.
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