From By Nisha Kapoor - Free Press Journal
Ingredients
1 cup lentils
3 cups chicken stock
1/4 cup chopped onion
1/4 cup chopped carrots
1/4 cup chopped spring onion (only green parts)
2 garlic cloves, minced
1 bay leaf
1/4 tsp oregano
1 tbsp lemon juice
1 cup shredded spinach
1 tsp olive oil (or cooking oil
)
1/2 tsp cumin seeds powder
1/4 cup tomato ketchup
Pepper as per taste
Salt as per taste
Method:
- Wash lentils and soak it for 1 hour
- Heat oil in a pan
- Saute onion till transparent
- Add garlic, carrots, bay leaf, saute for another 2-3 minutes
- Add chicken broth
- Add all the ingredients except lemon juice and spinach
- Let it cook for atleast 30 minutes
- Add spinach and let it cook for another 20 minutes
- If the soup is too thick, then add more water
- Lastly put the lemon juice
- Serve hot, garnishing with garlic bread
Non Veggies Index
