Pronoti's Lentil Soup

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Subtly spiced yet very flavourful soup with lentils and spinach - one of my favourite lentil dishes! Recipe comes from anna bergenström's nya anna's mat cookbook.

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Steps

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Rinse dry lentils well.

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Measure 900-1000 ml water into a saucepan , add lentils and simmer , covered , for about 30 minutes , or until the lentils are mushy.

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Heat butter or oil in a skillet and cook onions and garlic until softened and lightly browned.

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Add all spices and stir.

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Add canned , diced tomatoes and let the mixture simmer , covered , for 15 minutes.

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Add spinach and cook until spinach is softened.

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Remove from heat.

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Remove the cinnamon stick and bay leaf.

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Combine cooked lentils and the onion-spinach mixture.

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Add salt to taste , chopped fresh parsley , and stir well to combine.

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Serve hot , with lemon wedges , so each eater can squeeze some juice on the soup if they like !.

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Ingredients

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red lentils, onions, garlic clove, butter, cinnamon stick, white pepper, bay leaf, mustard seeds, ground paprika, curry powder, diced tomatoes, frozen spinach, salt, fresh parsley, fresh lemon juice