Ingredients for Pronoti's Lentil Soup
- 1 cup (200g) Red Lentils
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons butter
- 1 cinnamon stick
- White Pepper
- Bay Leaf
- Mustard Seeds
- Ground Paprika
- Curry Powder
- 1 (14.5 ounce) can diced tomatoes
- 5 ounces (140g) frozen spinach
- Salt, to taste
- 2 tablespoons chopped fresh parsley
- Fresh Lemon Juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pronoti's Lentil Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pronoti's Lentil Soup
- Rinse 1 cup (200g) dry brown or green lentils thoroughly under cold water.
- In a large saucepan, combine the rinsed lentils with 3 3/4 - 4 cups (900-1000ml) water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until lentils are very tender and mushy.
- While the lentils simmer, heat 2 tablespoons of butter or olive oil in a large skillet over medium heat. Add 1 medium onion (chopped) and 2 cloves garlic (minced) and cook until softened and lightly browned, about 5-7 minutes.
- Add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, a pinch of cayenne pepper (optional), and 1 cinnamon stick. Stir well and cook for 1 minute more, until fragrant.
- Stir in 1 (14.5 ounce) can of diced tomatoes (undrained). Cover and simmer for 15 minutes.
- Add 5 ounces (140g) fresh spinach and cook until wilted, about 2-3 minutes.
- Remove from heat. Discard the cinnamon stick.
- In a large bowl, gently combine the cooked lentils and the onion-spinach mixture.
- Season with salt to taste. Stir in 2 tablespoons chopped fresh parsley.
- Serve hot, garnished with lemon wedges for an extra zing!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
15g
Fat
10g
Carbs
10g
