Ingredients:

• 200 grams fresh spinach, washed and chopped
• 1 cup red lentils, rinsed
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 small piece of ginger, minced
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional)
• 1 tablespoon olive oil
• 6 cups vegetable broth
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Preparing the Base:

• Heat olive oil in a large pot over medium heat.
• Add cumin seeds and let them sizzle for a few seconds until fragrant.
• Add the finely chopped onions and sauté until they turn golden brown.
• Add minced garlic and ginger. Sauté for another 1-2 minutes until the raw smell disappears.

2. Adding the Vegetables and Spices:

• Add the diced carrots to the pot and cook for a few minutes until they start to soften.
• Add ground cumin, ground coriander, turmeric powder, and chili powder (if using). Sauté for a minute to mix the spices well.

3. Cooking the Lentils:

• Add the rinsed red lentils to the pot and stir to coat them with the spices.
• Pour in the vegetable broth and bring to a boil.
• Reduce the heat to low, cover, and simmer for about 20-25 minutes until the lentils are tender.

4. Adding the Spinach:

• Add the chopped spinach to the pot and stir well. Cook for another 5 minutes until the spinach is wilted and tender.
• Season with salt and pepper to taste.

5. Serving:

• Serve the soup hot with lemon wedges on the side for squeezing over the top.

Tips:

• For a heartier soup, add diced potatoes or sweet potatoes along with the carrots.
• You can also blend the soup partially with an immersion blender for a creamier texture.

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