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Before you jump to Creamy Spinach-Lentil Soup recipe, you may want to read this short interesting healthy tips about A Lot Of You May Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to creamy spinach-lentil soup recipe. To cook creamy spinach-lentil soup you need 11 ingredients and 11 steps. Here is how you do that.
The ingredients needed to prepare Creamy Spinach-Lentil Soup:
- Prepare 3/4 cup split yellow lentils
- Get 1/2 teaspoon Turmeric powder
- Take 1 -inch piece of ginger (grated)
- You need 1 large bunch of spinach (washed and chopped roughly, approximately 1/2 pound or 225 grams)
- Get 1 Tb olive oil
- Prepare 1 teaspoon cumin seeds
- Prepare 1 dry red chili (broken in half)
- Use 6 cloves garlic (chopped very fine)
- Take to taste Salt
- Prepare Half a lime (or lemon)
- You need 4 teaspoons thick cream (whisked until smooth)
Steps to make Creamy Spinach-Lentil Soup:
- Wash the lentils thoroughly under running water. Soak them in enough warm water to cover it for 20 minutes.
- Put the lentils into a deep pan and add water – the level should be two finger digits over the top of the lentils. Boil the mixture over medium heat.
- Add the turmeric powder and ginger and stir. Cook until the lentils is soft enough to mash. Add more hot water as you cook, if required, to keep the consistency similar to that of a thick soup.
- When the lentils is cooked, add the spinach, season with salt to taste, stir and reduce the heat to low.
- In another small pan, heat the oil and add the cumin seeds. Fry the ghee and seeds until they stop sizzling, and then add the dry red chili, chopped garlic, and asafoetida
- Fry the mixture until the garlic turns pale golden in color. Carefully add this spice mixture to the cooked, simmering lentils. (It will sizzle and might splash so be careful.)
- Take off heat and allow to cool a bit
- Blend the contents using a food processor to thoroughly blend the mixture until it has a smooth soup-like consistency.
- Spoon the soup into large soup bowls. Garnish with a squeeze of lemon and a teaspoon of cream and serve the soup with breadsticks/crusty breads.
- Tip: the spices add a nice flavour to this rich and creamy soup. But you can certainly avoid it if not comfortable
- Tip: use any type/a combination of lentils of your choice for his recipe. They just increase the consistency and nutrition value of the soup
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to assist stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect yourself and your family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them completely.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods like fish, poultry and vegetables may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, such as salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get onto the meals will not be killed.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed thoroughly
Buy raw meat or fish and shop at the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to make sure everything you are likely to use has been stored properly (according to any storage instructions) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that state how long you may keep the food and if it must go from the fridge.
This kind of food frequently has special packaging to help keep it fresh for more. But it is going to go off quickly once you’ve opened it. By way of instance, you may see’eat in two days of launching' on the label. Use by dates
You shouldn’t use any food after the’use by' date even when the food looks and smells nice, because it might contain harmful bacteria. Best before dates
When this date runs out, it does not indicate that the food will be harmful, but its flavour, colour or texture may begin to deteriorate.
An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. After this date, that the caliber of the egg will deteriorate and if any salmonella germs are found, they could multiply to high levels and could make you sick.
If you plan on using a egg after its best before date, make sure you only use it in dishes at which it will be completely cooked, so that both white and yolk are solid, like in a cake or even as a hard-boiled egg.
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