Yellow Lentil Soup with Spinach and Ginger

A creamy, spiced lentil soup in the Indian style with turmeric, ginger and tender leaf spinach. A cool dollop of yogurt and fresh coriander round it off.

By yumbelo-Küche · 4 servings · 40 minutes

Ingredients

• 250 g Yellow lentils
• 1 Stück Onion
• 2 Stück Garlic cloves
• 20 g Ginger, fresh
• 2 Stück Tomatoes
• 2 EL Cooking oil
• 1 TL Cumin seeds
• 1 TL Ground turmeric
• 1 TL Ground coriander seeds
• 1200 ml Water
• 200 g Leaf spinach
• 150 g Plain yogurt
• 1 Stück Lemon
• 1 Bund Fresh coriander leaves
• Salt

Method

1. Finely dice the onion and garlic, peel and finely grate the ginger. Roughly dice the tomatoes. Rinse the lentils well under cold water in a sieve.
2. Heat the oil in a large pot, toast the cumin seeds in it briefly until they smell fragrant. Add the onion, garlic and ginger and sweat for 3 to 4 minutes until translucent.
3. Stir in the turmeric and ground coriander seeds and toast for one minute. Add the tomatoes and lentils and let them sweat briefly.
4. Pour in the water, bring to a boil and simmer the soup over medium heat for about 20 to 25 minutes until the lentils are soft. Stir occasionally and add a little more water if needed.
5. Stir in the spinach and let it wilt in 2 to 3 minutes. Partially purée the soup with an immersion blender so it becomes creamy but still has some texture.
6. Season with salt and the juice of the lemon. Roughly chop the coriander leaves, sprinkle them over the soup and serve with the yogurt.