Ingredients:

• 3 oz brown lentil
• 1 medium zucchini (about 1 1/2 cups)
• 1 small onion
• 1 teaspoon cooking oil
• 1 /34 cups vegetable stock
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon cumin powder
• 1 1/2 cups baby spinach
• 1/4 cup whole milk

Method:

• Wash and place brown lentil in a bowl and cover with cold water and soak overnight or for 6-8 hours.
• Cook lentil until three-quarter done
• Cut zucchini into about 1 inch cubes.
• Slice onion thinly
• Add oil to a saucepan and add onion and sauté until translucent
• Add zucchini and fry for a couple of minutes (about 2-3)
• Add partially cooked lentil, vegetable stock, salt, tumeric and cover and simmer for about 15-20 minutes.
• Add milk, cumin powder, and spinach and cook for another one to two minutes
• Season with salt.
• Yields: 2 bowls

Tagged: brown lentil, cumin powder, milk, onion, soup, spinach, vegetable stock, Zucchini