Ingredients:

• 1 cup – lentils
• 3 cups – Chicken stock
• 1/4 cup – chopped Onion
• 1/4 cup – chopped Carrots
• 1/4 cup – chopped Spring onion (only green parts)
• 2 – Garlic cloves, minced
• 1 – Bay Leaf
• 1/4 tsp – Oregano
• 1 tbsp – Lemon juice
• 1 cup – shredded Spinach
• 1 tsp – Olive oil (or cooking oil)
• 1/2 tsp – Cumin seeds powder
• 1/4 cup – Tomato ketchup
• Pepper as per taste
• Salt as per taste

Method:

1. Wash lentils and soak it for 1 hour.
2. Heat oil in a pan.
3. Saute onion till transparent.
4. Add garlic, carrots, bay leaf.
5. Saute for another 2-3 minutes.
6. Add chicken broth.
7. Add all the ingredients except lemon juice and spinach.
8. Let it cook for at least 30 minutes.
9. Add spinach and let it cook for another 20 minutes.
10. If the soup is too thick, then add more water.
11. Lastly, put the lemon juice.
12. Garnish with garlic bread and serve hot.

Recipe courtesy of Nisha Kapoor