Spinach soup with yellow lentils, leek and potatoes
Servings 4Servings
Author Klaraslife
Ingredients
8tbspoil
10-15gdried barberries
3clovesof garlicfinely chopped
2tspdried peppermint
2white onionsfinely chopped
200gleeks
1teaspoonturmeric
black pepper
1/2teaspoonof good curry powder
1/2teaspooncinnamon
Nutmeg zest
250gpotatoes
180gyellow lentils
70gbasmati rice
125gbaby spinach leaves
30gfresh coriander
salt
approx. 1.5 L hot water
Instructions
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.