Soup – Spinach And Lentil Suruwa (Nepali Food Recipe)

(Spinach and Lentil Soup)

INGREDIENTS

• 1 lb spinach, washed and cut into small pieces
• 2 cups yellow lentils
• 2 cups onion, finely diced
• 2 cups tomatoes, chopped
• 1 teaspoon fenugreek
• 1 teaspoon turmeric
• 2 bay leaves
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon cumin powder
• 2 tablespoons cooking oil
• 2 cups broth or water or as required
• 2 cups whole milk
• Salt and Pepper

For garnish:

• 2 tablespoons melted butter
• 1 teaspoon jimbu (Himalayan herb)
• 5 cloves garlic, thinly sliced

DIRECTIONS

• Rinse lentils thoroughly.
• In a bowl, put lentils and two cup of warm water; let stand for overnight in the refrigerator.
• Drain water; rinse off soaked lentils.
• In a large sauce pan, pour broth or water and milk, and bring to a boil.
• Add soaked lentils, turmeric, bay leaves, salt and pepper.
• Reduce heat to low, cover the pan and allow simmering for 20-30 minutes until the lentils are tender.
• Reserve it in a bowl.
• In a heavy non-stick pan, heat oil and splitter fenugreek until dark.
• Add onions and fry until brown.
• To the onion mixture, add chopped tomatoes, cumin, garlic and ginger; fry for a couple of minutes.
• Add cooked lentils and spinach and let cook on low heat for a few more minutes.
• Add more broth or water if a soupier consistency is desired.
• Adjust seasoning with salt and pepper.
• Finally to garnish, on a non-stick sauté pan heat melted butter and fry jimbu till dark.
• Add garlic slices and fry till lightly browned. Pour the jimbu-fused fat over the soup.
• Serve with cooked rice, roti (flat bread) or puri (deep-fried flat bread).

Source: http://nepalicooking.tripod.com./soup.htm
Author: Tulsi Regmi