Dahl with coriander oil

Name: dahl with coriander oil
Total time: 40 min
Yield: 4
Ingredients: 6 tablespoon olive oil; 1 onion; 1 clove garlic; 2 teaspoon garam masala; 1 liter vegetable stock; 250 gram Red lentils; 1 Red pepper; 1 fresh ginger; 400 gram peeled tomato; 300 gram tomato; 1 hand coriander; 200 gram Spinach; 4 tablespoon full yogurt; flatbread

Ingredients

6 tablespoon olive oil
1 onion
1 clove garlic
2 teaspoon garam masala
1 liter vegetable stock
250 gram Red lentils
1 Red pepper

1 fresh ginger
400 gram peeled tomato
300 gram tomato
1 hand coriander
200 gram Spinach
4 tablespoon full yogurt
Flatbread

Directions

Heat 1 tablespoon of oil in a soup pot and fry the onion and garlic for about 3 minutes. Add the garam masala and fry briefly.
Pour the stock in the pan, add the lentils, red pepper, ginger and all the tomatoes and cook the lentils for about 20 minutes.
In the meantime, use a hand blender to simmer the rest of the olive oil with the coriander, 2 tablespoons of water and a pinch of salt.
At the end of the cooking time add the spinach to the soup and let it shrink. Season the soup with salt and pepper.
Divide the soup over large bowls and serve with a spoonful of yogurt, coriander oil and flat bread.