Velvety Mung Dhal And Spinach Soup

This is a very common Portugeuse entrée. I learned the recipe whilst I was in Portugal working on the recipe book but it was too late to include it. If I do a second edition I'll add this recipe as it has become a favourite. It is usually made with chickpeas but I use mung dahl for easier digestion.

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80g mung dhal

3 cloves garlic, peeled and finely chopped

100g onion, peeled and finely chopped

3 Tablespoons ghee

200g carrots, peeled and roughly chopped

1L water

1 teaspoon Himalayan rock salt

Pinch asafetida

300g spinach

3 Tablespoons olive oil

 

Grind the mung dhal to a fine powder in a coffee grinder, spice mill or high power blender. Set aside.

Saute garlic and onion in ghee until slightly onion is translucent.

Add carrots, water, asefatida, mung dhal powder and salt and bring to boil. Simmer over a medium heat stirring occasionally for 30 minutes until carrot is tender.

Meanwhile, steam the spinach until tender.

Add olive oil to soup and puree in a blender until velvety, this could take a couple of minutes.

Return to pot, add steamed spinach and serve.

 

 

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