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Spinach Lentil Soup - Lunch for one

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 d


  • 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.


Serve hot with soup sticks, bread or a salad on the side.
This is a delicately flavoured soup that will also make a good option of stage 2 solid food for your baby. You can leave out the black pepper and take care to wash the spinach extra well, even if you buy pre-washed leaves. For an older baby, you can soak bread slice or roti pieces for more texture and a more filling meal.
Next time, I will add more cumin seeds, because the taste of the fried seeds and their crunchy texture was quite yummy!
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