|
INGREDIENTS |
|
Spinach |
A
bunch (chopped) |
|
Onion |
1
(chopped) |
|
Garlic |
3-4
cloves ( crushed) |
|
Lentil
(preferably moong) |
2
cup (washed) |
|
Water |
5-6
cups |
|
Bay
leaves |
1-2 |
|
Cottage
cheese (sk. milk) |
2-3
small pieces |
|
Black
papper powder |
1/2
tsp |
|
Coriander
leaves (sk. milk) |
1/4
cup |
|
Yoghurt
(sk. milk) |
To
garnish |
|
Salt |
To
taste |
|
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. |
|
Other Soup Recipies |
 |
|
NUTRITIVE
VALUE (per
bowl) |
| Energy |
72
cal |
| Carbohydrates |
18.81
g |
| Protein |
2.55
g |
| Fat |
0.33
g |
|
|
