fbpx
1 1/2 cups split yellow mung dhal or split red lentils or mixed
8 cups of water
2 teaspoons of peanut or sunflower oil
1 teaspoon of mustard seeds
½ teaspoon of methi seeds
1/8 teaspoon of hing
½ teaspoon of turmeric
½ teaspoon of red chilli powder
fresh, grated ginger
1/2 teaspoon of black pepper
2 carrots
1/2 lb fresh spinach, washed and chopped
Chopped fresh coriander or parsley
Salt to taste
Lemon juice
  • Combine the lentils with the water in a large pot and bring to a boil. Reduce the heat and let it cook for 25 to 30 minutes, add carrots
  • In a small pan heat up the oil, when hot add mustard seeds, wait till pop, add methi seeds, hing turmeric and chilli powder roast for a moment
  • Add this mixture to the soup and cook for an additional 10 minutes
  • Finally, add the spinach and salt and cook for 10 more minutes.
  • Serve with crusty bread or Cheese & Herb scones or rice

Follow us on social media and stay updated

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!