Wessel Best Recipes

Lentil Soup with Spinach and an Indian Twist

INGREDIANTS

1 pound of lentils, washed and picked over (I use red or yellow lentils, simply because they look

more appetizing when cooked, not difference in taste to

1 large onions, diced the brown ones that I can discern)

1 Tbsp vegetable oil

2-3 gloves of garlic, minced

1 Tbsp fresh ginger, minced

or 1 heaped Tbsp ginger and garlic paste, available at New Market

1 tsp ground cumin these are approx. amounts; I usually use a bit more

1 tsp ground coriander

½ tsp ground turmeric

or 3 tsp of curry spice will also do the trick

6 cups of chicken or vegetable broth

salt to taste

1 12-ounce bag of spinach

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Sautee onion in oil until softened. Add ginger, garlic and spices and cook until fragrant. Be careful not to burn the spices.

Place washed lentils into slow-cooker, top with onions mixture and broth. Cook on high for 4-5 hours. Salt. Stir in spinach just before serving, about 3 minutes.
If you don’t have a crock pot, soak lentils in water for 4-6 hours, the cook on low heat for about 45 minutes.