Indian Lentil soup

Name: Indian Lentil soup
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon sunflower oil; 1 fresh ginger; 1 onion; 2 clove garlic; 2 teaspoon cumin powder (djinten); 2 teaspoon coriander powder (ketoembar); 2 teaspoon curry powder; 400 gram peeled tomato; 1 Red pepper; 1 liter vegetable stock; 250 gram Red lentils; 300 gram Spinach; 250 gram yogurt; 1 hand fresh coriander

Ingredients

2 tablespoon sunflower oil
1 fresh ginger
1 onion
2 clove garlic
2 teaspoon cumin powder (djinten)
2 teaspoon coriander powder (ketoembar)
2 teaspoon curry powder

400 gram peeled tomato
1 Red pepper
1 liter vegetable stock
250 gram Red lentils
300 gram Spinach
250 gram yogurt
1 hand fresh coriander

Directions

Heat the oil and fry the ginger, onion, garlic and spices for about 3 minutes.
Add the peeled tomatoes, red pepper and stock and bring to the boil. Add the lentils and cook on a low setting in about 35 minutes until tender. Season with salt and pepper.
Chop the spinach coarsely. Add the spinach to the soup just before serving and allow to shrink.
Serve the soup with a spoonful of yoghurt and sprinkle with the coriander.