Spiced Lentil Broth with Spinach and Cumin

Indian · Winter · 35 min · Serves 4 · By Lesapor Test Kitchen

This simple and flavorful lentil broth is perfect for winter. It's a light, refreshing soup with just the right amount of spice, making it great for beginners. With minimal ingredients and a straightforward method, you can whip up this healthy dish in no time.

Ingredients

• 1 cup red lentils, rinsed
• 6 cups water
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 1 tablespoon ginger, grated
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. In a large pot, combine the rinsed lentils and 6 cups of water. Bring to a boil over medium heat, then lower the heat and simmer for about 15 minutes until the lentils are tender.
2. While the lentils are cooking, heat the olive oil in a small pan over medium heat. Add the cumin seeds and sauté for about 1 minute until fragrant.
3. Add the chopped onion and grated ginger to the pan with cumin seeds. Cook until the onion is soft and translucent.
4. Stir in the ground turmeric and cook for another minute. Transfer this mixture to the pot with the cooked lentils.
5. Add the chopped spinach to the pot and simmer for another 5 minutes. Season with flaky sea salt and freshly ground black pepper to taste.
6. Serve the lentil broth hot, garnished with additional black pepper if desired.