Valentines Day Recipe- Make You Day Healthy And Special With Vegan Lentils And Spinach Soup

Vegan Lentils Spinach Soup: I love to make soups for dinner because it’s hassle-free, one-pot dish, and my pressure cooker takes care of the work.

No standing in front of the stove for hours, or spending the time to prepare the main entree, side dish etc. The catch-phrase “shut it and forget it” very well works for pressure cooker soups too.

Ingredients

1 tablespoon avocado oil
1 bay leaf
1/2 teaspoon Kasoori Methi (dried fenugreek leaves)
1 cup chopped onions (about 3 small sized)
3 cloves garlic, finely minced
1 cup marinara sauce
1 and 1/2 cups lentils, washed and drained
1 tablespoon curry powder
1/4 teaspoon turmeric powder
1/4-1/2 teaspoon salt
2-3 cups chopped baby spinach
to taste lemon juice
for garnish cilantro

Method

* In a pressure cooker, heat oil.

* Add the bay leaf and fry it for a couple of seconds.

* Then add the chopped onion, garlic and kasoori methi and fry for a minute or two. Add a pinch of salt so that the onions will cook quickly.

* Now add the sauce, lentils, curry powder, turmeric powder and salt. Add about 6-7 cups of water.

* Check for seasoning and add some more curry powder/salt as required.
* Close the cooker lid and put the weight once you see the steam coming. Leave it for 3 whistles.

* Remove the lid carefully once the pressures is released and simmer the soup on low heat. Add the chopped spinach leaves and heat the soup for another couple of minutes until the spinach wilts.

* Add lemon juice, cilantro and stir well. Serve it warm.