Ingredients
4 oz lentil
3.5 oz spinach
2.5 oz butternut squash
1/2 red potato
1 stalk celery
1 jalapeno
3.5 oz onion
1 clove garlic
1.5 tbsp olive oil
250ml vegetable broth + 375ml water (or can replace all with 625ml vegetable broth)
Seasoning: 1 bay leaf, 1/2 tsp cumin,1/2 tsp oregano, 1/4 coriander powder
Salt and pepper to taste
Steps
Prepare
Soak lentils for 20-30 minutes to soften. Can soak overnight for better digestion. After soaking time, drain the soaking water and let it dry.
Spinach cut into 5cm (2in) pieces
Pumpkin cleaned, peeled and gutted, diced
Diced potatoes (skins do not need to be peeled, just scrubbed clean, potato skins are very good in potassium)
Diced cleaned celery
Green chili, de-stemmed, seeded, diced
Diced onion
Minced garlic
Cooking
Turn on the stove on medium heat, heat 1.5 tc cooking oil
Add minced onion and garlic to the fragrant island (2 minutes)
When the onion is fragrant and slightly turning in color, add the potatoes + zucchini + celery, and stir until pale (about 3-5 minutes). Then add diced green chili, stir for 1-2 minutes.
Add the drained lentils. Add vegetable broth and water + seasonings + salt and pepper to taste (start with 1 tsp salt). Bring to a boil over high heat. When boiling, lower heat and simmer for 45 minutes
After 45 minutes, when the lentils are soft, add the spinach/spinach and continue to braise for another 5 minutes over low heat. After 5 minutes, the dish is done. Add sliced yellow lemon to eat with, if you want to eat more sour, when eating, squeeze some lemon juice on the soup and mix well.
Note
*Using green lentils takes twice as long to cook as red and yellow lentils