Spinach soup with red lentils from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 651) by Raghavan Iyer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See the recipe for a variation.

  • Laura on February 26, 2011

    Pg. 651. This makes a lovely soup. It's a bit time-consuming, especially if you make the Balti Masala from scratch (which I recommend). I was a little fearful that it would be very, very hot, given the ingredients. However, the spiciness was just right. One recommendation: the recipe calls for you to grind the cumin, coriander and peppers together in a mortar. It's really difficult to crush the seeds when the pepper is present. My suggestion is to grind the cumin and coriander first and then add the peppers -- unless, of course, you enjoy eating whole coriander and cumin seeds :)

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