Indian Lentil Soup with Chicken and Spinach

Heat oil in a pot. First sauté the onions in it until translucent, then fry until golden brown. Add garlic, nutmeg and curry, stir-fry briefly. Add water and lentils. Bring soup to a boil and simmer for about 18 minutes until lentils are soft and broken down.

Season soup with vegetable stock, lemon zest and ginger. Stir in chicken. Cover and simmer until chicken is cooked through, about 4 minutes.

Place dripping wet spinach in a large saucepan with a little salt, cover and cook over high heat until collapsed, 2 minutes, then drain in a colander. Cut spinach into bite-sized pieces. (Thaw frozen spinach and cut into pieces).

Mix spinach into lentil soup, heating just a moment. Season soup with salt, chili and lemon juice. Mix in mint, cilantro and green onions. Serve soup in portions with a dollop of yogurt.

Preparation Tip:

Nutritional values per person:Fat: 4gProtein: 30gCarbohydrates: 30gCholesterol: 43mg

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