Take the frozen spinach (theoretically fresh baby spinach is also possible) out of the freezer and put about 100 g - can also be a little more or less - on a small plate. Of course, only carry out this step if you want to have the spinach in there at all. Tastes one way or another. Advantage: spinach is healthy. Disadvantage: If there is anything left over from the soup, reheating the spinach can cause some discomfort.
Peel and wash the onions and garlic, dice both finely. Wash and clean the spring onions, cut into fine rings.
Prepare the red lentils according to the instructions on their packaging, which usually doesn`t take long, about 10-15 minutes.
The olive oil - for frying you should use refined, highly heatable oil - or the peanut oil in a saucepan. Sear the onions and garlic in it lightly - if you want, you can just steam them until glassy. Dust with curry powder and fry for a short time. Pour the vegetable stock and carrot juice into the saucepan and bring everything to a boil. Now add the finished, soft red lentils. If you want, you can easily puree the soup - but I find it more delicious in its original state. Season to taste with sea salt and pepper.
For the spinach fans: Now add the defrosted spinach and heat it gently in the soup. Stir vigorously.
Now you can add some black sesame - if you want, you can also roast it a little beforehand - about 1 tablespoon or less.
What tastes great: sprinkle millet balls (e.g. from Alnatura) or vegetable chips over them just before serving.
The dish is rich in iron because of the red lentils, which can be easily absorbed by the vitamin C contained in the carrots. It is also quite low in calories. I hope you like it. Feedback or suggestions for improvement are very welcome!
Ingredients
Print Recipe
Pin Recipe