Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Potato and Lentil soup

See original recipe at: somedayspoon.com
kept bychakley
recipe bysomedayspoon.com
Notes: 

If you use a different kind of lentils, cook the lentils with the cumin first until they are
halfway done. Then add the potatoes and continue with the same procedure.
Adding a squeeze of lemon and drizzle of olive oil also makes for a nice garnish

print
Ingredients: 

1 lb of peeled and chopped potatoes
5 oz of red lentils
5 oz of minced and cooked spinach
4 cups of hot water
1 tbsp of cumin
2 tbsp of curry powder
1 tbsp of fresh coriander
Salt

 

 

  1. In a pan fry the cumin seeds, stirring constantly until they brown.
  2. Add the potatoes, lentils, tbsp of curry and half of the water.
  3. Bring to the boil and simmer until the water reduces to half.
  4. Add the rest of the water, curry, salt and spinach.
  5. Reduce the flame and simmer until the potato and lentils are soft, and then add the coriander.
  6. Serve with a sprig of coriander and a little diced green pepper and plain yogurt.

See original recipe at somedayspoon.com

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook