| METHOD |
| 1. |
To
add a pan onion. Cook till onion is tender. |
| 2. |
Add
half of the garlic & stir. |
| 3. |
Now
add lentils, water, bayleaves & cottage cheese. Bring it to
boil. Cook & simmer on slow flame for 40 minutes or
till the lentils are tender. |
| 4. |
Now
add the remaining garlic & add salt & ground pepper. |
| 5. |
Throw
away the bayleaves. Puree a cup of lentil in blender & add
back to the soup. |
| 6. |
Add
chopped spinach, cover & simmer for another 5-10 minute
stirring occasionally. Adjust the seasonings to taste. |
| 7. |
Garnish
with a teaspoonful of yoghurt, coriander leaves & serve hot. |
