Lentils are a good source of iron, protein, fiber, magnesium, zinc copper etc.
I love this legume especially on a hungry stomach;adding spinach and pumpkin to this stew blends well to give it a savory taste.
A good lentil soup must have a tangy ingredient like lemons vinegar or tamarind to bring out the flavor
Ingredients
- 1 cup lentils pre- soaked
- 1 potato cubed to bite size
- 1 cup cubed pumpkin
- 1 carrot diced
- 2 stalks celery
- 1 onion chopped
- 3 cloves garlic minced
- 1 Tsp minced fresh ginger
- 1 cup coconut milk
- 1 chili seeded and finely chopped
- 1 tsp salt,1 tsp dry basil,1, Tbsp lemon juice,1 Tbsp turmeric, 3 Tbs oil, 1 Tbsp sugar(optional)
- 1 cup chopped spinach
- 2 blanched and diced tomatoes
- 1 liter stock
Directions
- 1Heat oil in a large pot, add onions stir until soft, add garlic, chili and ginger until the raw flavor disappears.
add the carrots, celery,potatoes, pumpkin and stir for a minute then add tomatoes, basil, turmeric,salt,sugar and lentils stir for 2 minutes.
add the stock, milk and lemon juice, season as needed. cover and cook on medium low until soft and the pumpkin has dissolved;add the spinach and cook extra 5 minutes - 2serve with rice and enjoy
