Spinach Lentil Soup With Ivy Gourd Crispers

Spinach lentil soup is a healthy dish and can be made using any green leafy vegetables (replacing spinach) and using any lentils. Lentils are highly rich in proteins the soup it self is very fulfilling and healthy.

Ivy Gourd crispers go as perfect combo with the soup.

Cooking time for the soup: 20 minutes

Cooking time for crispers: 10 minutes

Wash the lentils and add sliced onion, tomato, green pepper and spinach in a cooking pot. Also, add one table spoon paprika, quarter spoon turmeric and one table spoon oil. Add water three times as the lentils or more as the required consistency of the soup.

Boil all the ingredients for about 15 minutes (soak the lentils for half an hour). Can also place in a pressure cooker for about three whistles.

After the boiling of lentils add salt as per taste and mix well.

Tempering for soup (can completely avoid this step) but give it a try the soup tastes o much better with the tempering.

Add one table oil in a pan add garlic, dry pepper, curry leaf, mustard seeds, cumin seeds, urad dal and roast for one minute. Finally add the tampering to the soup.

For the crispers cut one ivy gourd in four long slices. Add salt, chick pea flour, corn flour, rice flour, paprika, pinch of turmeric.

Coat the ivy gourd well and shallow fry them until they are golden brown (generally takes 5- 7minutes).