This lentil and spinach soup recipe was originally meant to be an Indian dal (lentil) dish. We didn’t have any curry powder on hand to make the recipe but thought we should still go for it. After time was up in the slow cooker, we thought the consistency was a little too chunky and decided to puree it. That extra step turned this dish into a delicious, rich, flavorful soup that is extremely easy to prepare. We topped it with mushrooms and tomatoes but you could top it with any sauteed vegetable. This soup can be prepared while your loved one is undergoing chemo and it will be done when they return home. Also, the lentils and spinach make this soup a really great source of iron.
Adapted from Dylan Cooks’s Lazy Man’s [Delicious] Dal.
Lentils 2 cups
Diced Tomatoes 15 ounce can
Spinach 1 bag (9-10 ounces)
Onion 1, chopped
Chicken or Vegetable Broth 4 cups
Garlic 1 tbsp, chopped
Ginger 1 tbsp, peeled and chopped
Garam Masala 1-2 tsp
Cumin 1 tsp
Coriander 1/2 tsp
Lemon Juice 1 tbsp
Mushrooms handful, sauteed
Cherry or Grape tomatoes handful, sauteed
Olive Oil 1 tbsp
Salt & Pepper to taste
Combine all ingredients into a slow cooker except for the mushrooms and tomatoes.
Cook on high for 3-4 hours or low for 7-8 hours.
Let cool and blend with a blender or an immersion blender.
Heat up olive oil in a pan over high heat for a couple of minutes. Add mushrooms and salt and pepper. Saute rapidly. Add tomatoes to the pan when the mushrooms have started softening.
Add mushrooms and tomatoes to everyone’s bowls. Feel free to drizzle the olive oil in the bowl as well to make it look fancy.
Serve with the bread of your choice. Would be delicious with Naan or a baguette.