IRON SOUP (SPINACH AND LENTIL WITH A PUNCH)
As an anemic, I try to keep my iron up by eating the right food, rather than supplementation. This soup is a variant on a basic spinach and red lentil soup (thanks, English_Rose!) with extra ingredients chosen for their high iron content. If you love Indian food, you'll love this soup! I happened to make it after having boiled a beet, so instead of vegetable stock, I used the water from the beet, which added a nice extra flavour. (NB: an iron-rich diet should be undertaken with advice from a professional.)
Provided by DenaP
Categories Asian
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft (about 5 minutes).
- Add garlic, tomato paste, and cook, stirring, for about 30 seconds.
- Add the stock/liquid and and lentils to the pan.
- Bring to the boil. Reduce heat.
- Add broccoli, cauliflower, tofu, and spices. Stir. Let cook for 15 minutes.
- Add spinach. Cook until spinach wilts.
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