Recipe by DenaP
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.)
Top Review by mike's shannie
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!
- 2 teaspoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon tomato paste
- 5 cups vegetable stock (or other liquid of choice)
- 2 cups red lentils, rinsed
- 1 bunch spinach, ends trimmed, washed, coarsely chopped
- 1 cup frozen cauliflower
- 1 cup frozen broccoli
- 1 cup firm tofu, cubed
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon coriander
Directions See How It's Made
- Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft (about 5 minutes).
- Add garlic, tomato paste, and cook, stirring, for about 30 seconds.
- Add the stock/liquid and and lentils to the pan.
- Bring to the boil. Reduce heat.
- Add broccoli, cauliflower, tofu, and spices. Stir. Let cook for 15 minutes.
- Add spinach. Cook until spinach wilts.