Soup “Masurdal” from red lentils with spinach and curry – detailed recipe. Nutrition value per serving: (total 4) Calories 520, total fat one 8 g., Saturated fat g., Proteins 24 g., carbohydrates 70 g, fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. selected green or red lentils
- 150 gr. spinach
- 1/4 Art. olive oil
- 1 tbsp. l peeled fresh ginger grated
- 3 garlic cloves, finely chopped
- 1 tbsp. l + 1 tsp seasoning curry
- 1 tbsp. l tomato paste
- 4 sliced carrots
- 2 leeks, finely chopped along and well washed
- 2 cakes, plain yogurt and fresh cilantro for serving
Recipes with similar ingredients: lentils, spinach, ginger root, carrots, leeks, garlic, tomato paste, naan cakes, curry
Recipe preparation:
- Preheat the oven to 200 ° C. Heat 2 tbsp. l olive oil in a large saucepan or cauldron over medium heat. Add ginger and 2 minced cloves of garlic; fry until golden color, stirring, about 1 min. Add 1 tbsp. l curry and tomato paste and cook, stirring while ginger and garlic well not soaked, about 1 min.
- Add lentils, carrots, leeks and 7 tbsp. water. Bring to boil, then reduce the heat so that the liquid boils slowly. Add 3/4 tsp. salt and a little pepper. Cook until lentils will not boil for about 25 minutes. Put spinach and stir. Salt and pepper to taste.
- At this time, cut the cakes into 2 cm pieces. Mix the remaining 2 tbsp. l olive oil, 1 shredded clove of garlic, 1 tsp. curry and 1/4 tsp salt in a large bowl. Add slices of tortilla and mix thoroughly. Put them on baking sheet and bake until golden brown, about 10 minutes. serve, in a bowl with soup, croutons of tortillas, a spoonful of yogurt and a little cilantro. You can make this recipe for seasoned soup. garam masala.
