Red lentil soup with spinach, corn, yoghurt and roasted peanuts

Written by nadjaelli

Hello my Dears,
Winter has arrived with cold winds, rain and even a bit of snow. This definitely calls for soups, which can warm us up.
Well, I was checking my fridge and did not have a lot of ingredients left. I saw my red lentils in the storage, which have often been my life saver. So I made this super delicious and easy red lentil soup with baby spinach, corn, yoghurt and roasted peanuts. Check it out below:

For the recipe you need:
300 grams of red lentils

700 milliliters of water

1 onion

2 garlic cloves

100 grams of baby spinach (raw or frozen)

Half a can of corn

3 table spoons of yoghurt

1 table spoon of spicy peanuts

1 teaspoon of chilli flakes

1 table spoon of vegetable spice

A bit of salt and pepper

1 wrap

Edible: fresh parsley

Cut the onion and the garlic cloves into small pieces and start frying them in a big cooking pot. Once they are fried well, add the red lentils and quickly fry them with the onions and the garlic for about 1 minute. Then add 600 milliliters of water and let the red lentils, the onion and the garlic cook for 15 to 20 minutes. After this time, the lentils will have softened and you can add the corn and the spinach. Add 100ml of water, so that the soup stays fluid enough. You can estimate the water to be added according to your personal taste. Next add the vegetable spice, salt and pepper and let the soup cook for another 10 minutes.
While the soup is cooking, warm up the wrap in the oven for about 5 minutes at 180° C. Take the peanuts and quickly roast them in a pan for about 5 minutes.
Finally, the soup is ready and can be filled into a deep plate or a bowl. Add the cooled yoghurt on top of the soup and sprinkle the roasted peanuts and some chili flakes over it. If you like, you can also add some fresh parsley leaves. Take the warm wrap from the oven and eat it by the side.
Enjoy the soup and CARPE DELI 🙂

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