Iron Soup (Spinach and Lentil With a Punch)

Total Time
40mins
Prep 15 mins
Cook 25 mins

As an anemic, I try to keep my iron up by eating the right food, rather than supplementation. This soup is a variant on a basic spinach and red lentil soup (thanks, English_Rose!) with extra ingredients chosen for their high iron content. If you love Indian food, you'll love this soup! I happened to make it after having boiled a beet, so instead of vegetable stock, I used the water from the beet, which added a nice extra flavour. (NB: an iron-rich diet should be undertaken with advice from a professional.)

Ingredients Nutrition

Directions

  1. Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft (about 5 minutes).
  2. Add garlic, tomato paste, and cook, stirring, for about 30 seconds.
  3. Add the stock/liquid and and lentils to the pan.
  4. Bring to the boil. Reduce heat.
  5. Add broccoli, cauliflower, tofu, and spices. Stir. Let cook for 15 minutes.
  6. Add spinach. Cook until spinach wilts.
Most Helpful

I loved this soup the flavor is so good and the smell of it cooking is mouth watering. I made toasted buttered pita breads with it and even served the leftovers to my husband with eggs. He really enjoyed it too thanks so much!

mike's shannie January 30, 2008