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Spinach and lentil Suruwa
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
  • 2 cups whole milk
  • Salt and Pepper

For garnish:

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

Cooking Instructions:

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 saut頰an 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).

Note: Chicken or lamb can be added to prepare non-vegetarian suruwa.

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Nepal Standard Time
Wednesday
May 24, 2017, 5:35 PM