Baby Spinach and Beet Lentil Soup

We have been trying many new soups these days. Our traditional Bengali moong masor’er dal got recently a new twist. I happened to have some beet and baby spinach, in pursue of introducing healthy vegetables in to our meals, I decided may be I should go ahead and try adding them in dals or lentils.

Now I am sure everybody has their own versions of these dal or lentil soup. The recipe below is my way of incorporating flavors together. I skip tempering the dal with onion, ginger and garlic, instead I do like to add them right with the lentils and pressure cooks it. It saves whole lot of effort and flavor wise tastes wonderful.

Now to the recipe

Baby Spinach and Beet Lentil Soup

Recipe requirements

• 1 large bowl of baby spinach
• 1 large beet with tender leaves if possible
• ½ cup of massor dal/red lentils
• ½ cup of dhuli moong dal/yellow lentil
• 2-3 tbs of pearl barley
•  1 medium size onion
• ½ inch ginger
• 2 garlic cloves
• 2 medium size tomatoes
• 1 tsp of salt
• 2 tsp of crushed black pepper

Method

• Chop and wash beetroots. Wash and clean baby spinach leaves well in water.
• Now chop in garlic, ginger, onion and tomato roughly.
• Clean and wash the lentil mixture of moong and masoor dal , couple of times in water.
• In a pressure cooker, add enough water say about 3-4 cups . Add in lentil mixture, when a white froth appears, scoop out and discard that.
• Now add in all the chopped vegetables- beet, tomato, onion, ginger and garlic and also pearl barley. I have added barley to give a little more filling touch otherwise it’s not necessary to add it. Do not add spinach now.
• Now lock the pressure cooker and put it to cook. One whistle at high, lower the flame – 1-2 mints and then takes it off from the flame.

• Open the lock once the pressure subsides. Add in baby spinach leaves. As spinach leaves are tender, it will get cook easily.
• Now adjust the seasonings, add salt and also add freshly crushed black pepper. This imparts a great flavor.Or you may add cayenne pepper for some extra spice in the soup.
• Let it cool a little bit, then pulse thro half of the soup mixture in a grinder/mixer, reserving the beet root pieces. Otherwise leave it and serve without making a puree whichever way you prefer. Personally I do feel making a puree adds some great color and texture to the soup, making it more creamy sans cream and thick.
• At the time of serving, sprinkle some dried herbs over it. Even Kasoori methi can work great here as an alternative to Italian dried herb or oregano.

Sending this soup recipe to Priya's  Healthy Diet Event- Warm Soup at Priya's Easy N Tasty Recipes...............

                                                        **********************

These two pictures below were clicked by our DD, while we were roaming around in a park in Cambridge.

Aren't they gorgeous!! 

Well can’t believe entire week has gone and now it’s finally Friday.Enjoy your weekends friends...and 

Happy cooking friends.

Baby Spinach Mushroom and Barley Soup

Tomorrow India celebrates it's Republic day and to all the Indians living and spread across the globe and in homeland also.Wish all of you a very happy Republic Day..Even we are far away from our home..we always carry a small portion of it wherever we travel or live in abroad..

I have felt a sense of discomfort whenever we come across people back home..you know oh! you live in abroad so obviously you lack "prem for your matrobhomi"..why ?

 I have seen most insensitive people even living in India and having an unsympathetic feelings for their  own country....It's just so easy to criticize the present norm there..but if you can bring on changes and is capable of doing it then take proper interest in doing so..and changes always start from your own home..Don't they? ..Treat your own ladies and children in home well first ..society automatically will get molded for better later on....
But come on not all NRI's  are bad ...It's the fact ..take it or leave it ..up to you!! End of rant!!

Now to the Recipe


Another day and a new soup recipe for all of you.This time made the soup with baby spinach and mushrooms and of course pearl barley.This soup tends to fill you up and it's a great way to warm up your cold and rainy evenings which is what we have been seeing for the past few days or so.

Baby spinach mushroom and barley soup

Recipe requirements

• 1 large bowl of baby spinach
• 2-3 cups chopped mushrooms
• 1 tomato chopped finely
• ½ cup of barley
• 5-6 penne pasta 
• 2 garlic pods
• half inch ginger 
• 1 onion chopped
• 1 tsp of salt
• ½ tsp of cumin powder
• 1 tsp of crushed black pepper

Method

• Wash and chop tomato, mushroom, onion, tomato, garlic and ginger.
• Now fill in 4-5 large cups of water in pressure cooker.You can use chicken broth or vegetable broth as wel.
• Add in all the chopped vegetables except the baby spinach leaves.Add in barley and penne pasta.You may add some bread chunks in place of barley and penne pasta.Barley or penne pasta or bread chunks gives the thick and creamy look.A good alternative to cream or potato in soups making it even more healthy.
• Adjust the seasoning with salt, black pepper powder, cumin powder.
• Lock the lid and put on for one whistle.Lower the flame and let it cook for 4-5 mints.
• Open the lid once the pressure subsides.
• Take out and after cooling little bit , pulse half of the soup in a mixer.
• Now transfer this soup mixture in to the soup pot and add the baby spinach leaves.
• And let it simmer a little bit.This will make it smooth and thick making it even more filling.

Serve pipping hot with toasted bread or whatever way you prefer.

Sending this soup to Priya's  Healthy Diet Event- Warm Soup at Priya's Easy N Tasty Recipes...............

Happy Cooking Friends