Ingredients:

• 1 cup lentils (washed and rinsed)

• 4 cups water or vegetable broth

• 1 cup fresh spinach (chopped)

• 1 small onion (chopped)

• 2 cloves garlic (minced)

• 1 small tomato (chopped)

• 1 tablespoon olive oil

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon cumin powder

• Salt and black pepper to taste

• Lemon juice (optional)

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and garlic, and sauté until soft.

2. Add chopped tomato, turmeric, and cumin. Cook for 2–3 minutes.

3. Add lentils and water (or broth). Bring to a boil, then simmer for 20–25 minutes until lentils are tender.

4. Add chopped spinach and cook for 3–4 minutes until wilted.

5. Season with salt and pepper. Add a little lemon juice if desired.

6. Serve hot.

Tips:

• Blend the soup slightly for a thicker texture if you like.

• Add carrots or celery for extra nutrition.

• Serve with whole-grain bread for a complete meal.

• Soak lentils for 15–20 minutes to reduce cooking time.

• Skim off any foam while boiling for a clearer soup.

• Add a bay leaf while simmering for deeper flavor.

• Use fresh spinach at the end to keep its color and nutrients.

• Stir occasionally to prevent lentils from sticking to the pot.

• Add a pinch of red chili powder if you like a little heat.

• Adjust water to control thickness—add more for a lighter soup.

• Let the soup rest for 5 minutes before serving for better flavor.