Spinach soup

Ingredients for 6 servings:

• 2 tsp cumin
• 2 tsp coriander seeds
• 1 tbsp oil
• 2 onions, chopped
• 3 garlic cloves, squeezed
• 1 tbsp ginger powder
• 2 red chili peppers
• 2 tsp mustard seeds, black
• 1 tsp fenugreek, ground
• 1 tsp turmeric powder
• 200 g Lentils (Masoor Dhal Lentils)
• 2 potatoes, diced
• 1 ½ liters vegetable broth
• 1 kg spinach, sliced ​​and frozen
• 2 tbsp lemon juice
• 300 ml coconut milk, unsweetened
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

also for vegans

Toast the cumin and coriander seeds in a heavy pan. When the spices are fragrant, grind them in a mortar and pestle. Heat the oil in a large pot and sauté the onions, ginger, garlic, chilies, mustard seeds, and fenugreek over low heat for 8 minutes, stirring constantly, until the onions are soft and golden. Add the ground spices and turmeric and sauté for another minute. Add the lentils, potatoes, and stock and bring to a boil. Reduce the heat and simmer for 15 minutes, until the potatoes are tender. Add the spinach and simmer for about 5 minutes. Stir in the lemon juice and coconut milk; do not allow to boil. Season the spinach soup with salt and pepper.