Lekker Lentil Soup

It’s soup season in South Africa hence my delicious soup loaded with protein and vitamins. I added carrots and baby spinach which adds a nice touch and texture to this wholesome soup bowl.

Ingredients: 
1 ¼ cup (250ml+60ml) brown lentils (rinsed and soaked in water for 30+ mins) 
A glug of oil 
1 large onion peeled and finely chopped
¼ tsp asafoetida 
1 tbsp (15ml) freshly minced garlic
½ tbsp fresh ginger minced
1 tbsp (15ml) curry powder (Packo Masala) 
1 tsp Kashmiri mild chilli powder 
1 tsp (5ml) cumin powder
½ tsp (2.5ml) turmeric powder
½ tbsp (7.5ml) garlic powder
2 small carrots peeled and sliced
¼ chopped canned tomatoes 
6 250ml cups boiling water
1 tsp (5ml) Salt 
½ tsp (7.5ml) vegetable stock powder (InaPaarmans) 
90g Baby spinach leaves
1-2 red chillies sliced
Spring onions to garnish

Let's Cook:-) 
Wash and soak brown lentils in cold water for 30+ mins. Should you choose not to soak the lentils, the cooking time will be longer.  (Please note that I have used the big brown lentils). 
When your lentils have soaked- 
Heat oil in a pot 
Toss in onions and asafoetida, fry until onions are soft and translucent.
Spoon in garlic and ginger - give it a quick mix.
Toss in curry powder, chilli powder, cumin powder, turmeric and garlic powder - give it another quick mix.  
Throw in carrots and tomatoes - another quick stir then add drained lentils and 5 cups of boiling water.  
Cover and cook until the lentils soften(30-35min), then add salt as well as vegetable stock powder.  Add the 6th cup of water and allow to simmer for another 15 minutes.  
When done, turn off heat.  Stir in  the spinach leaves.  Serve immediately with sliced spring onion and chilli.  
Serve with garlic bread or even over rice.  
This soup also goes well with fresh cubed tomato (highly recommended).