Red Lentil, Tomato and Spinach Soup

Rita~'s Note:

This is an Indian dish high in Iron. I found this on line and tweeked a bit. Both tomatoes and spinach are good sources of iron. They complement each other. Not in just taste but work together to help the body absorb the iron.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 tablespoons masoor dal, washed (split red lentils)
• 2 cups chopped tomatoes or 2 cups diced tomatoes
• 3/4 cup chopped spinach (palak)
• 1/2 cup chopped onion
• 1 -2 teaspoon chopped garlic
• 2 -3 black peppercorns
• 1/2 cup milk or 1/2 cup soymilk
• 1 teaspoon lemon juice
• 2 teaspoons ghee or 2 teaspoons olive oil
• salt

Directions:

1. Heat the butter in a pan and add the onions, garlic and peppercorns.
2. When the onions turn translucent, add the lentils, tomatoes, salt and 2 cups of water and cook till the dal is tender. About 20 minutes.
3. When cool, blend to get a smooth purée.
4. Add the spinach, milk and bring to a boil.
5. Finish by adding the lemon juice.
6. Serve hot.

Reviews

[magpie diner]

Suprisingly full of flavour considering the simple list of ingredients. Very warming, great for a chilly day like today or for fighting off colds. My only problem with it is that it didn't make 4 servings. Partly due to me using fresh tomatoes I'm sure, but I think they were so nice in this I would do it the same way again. I ended up adding a cup of veg broth and it worked out well. Next time I would just make a double batch. Thanks Rita!

[Chef #1256030]

I've made this soup many times, it is fragrant, tasty and healthy. I usually omit milk and lemon and use a bit more spinach and peppercorns.

[Chef #981418 jaye]

This is really, really good! The only thing I changed is I added more peppercorns, (personal preference), and I added 2 tbsp of chopped fresh parsley. The texture, flavor, and ease of making - makes this a definite keeper. Next time I will make a bigger batch :)