A delish and healthy spinach soup with potatoes, leek, rice and yellow lentils. It taste so good, we serve this soup with fresh herbs and barber mint oil.
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Spinach soup with yellow lentils, leek and potatoes
- 8 tbsp oil
- 10-15 g dried barberries
- 3 cloves of garlic finely chopped
- 2 tsp dried peppermint
- 2 white onions finely chopped
- 200 g leeks
- 1 teaspoon turmeric
- black pepper
- 1/2 teaspoon of good curry powder
- 1/2 teaspoon cinnamon
- Nutmeg zest
- 250 g potatoes
- 180 g yellow lentils
- 70 g basmati rice
- 125 g baby spinach leaves
- 30 g fresh coriander
- approx. 1.5 L hot water
- In a small non-stick pan, heat 3 tablespoons of oil and gently fry the barberries, then add the finely chopped garlic and let it take color. Now add the mint and fry it too.
- Then take the pan off the heat and set everything aside.
- Heat the oil in a large saucepan and fry the sliced onions and finely chopped leek. Add turmeric, pepper, curry powder, cinnamon and nutmeg and fry a little. Then deglaze with the hot water. Stir in the peeled and cut potatoes, the washed rice and the rinsed lentils.
- Simmer everything until the potatoes, rice and lentils are done.
- Now add the finely chopped spinach and coriander and turn off the stove.
- Let everything go a little.
- If necessary, add hot water and season with sea salt.
- Arrange the spinach soup in pretty plates and drizzle with the barberry and mint oil.
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