Red lentil soup with minced meat and spinach

Name: Red lentil soup with minced meat and spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 piece(s) (approx. 20 g) Ginger; 2 TABLESPOONS Butter; 1 TEASPOON Cumin, turmeric and chili flakes; 1⁄2 Tsp Caraway seeds; 150 g minced beef; 7-10 Tbsp salt, pepper; 250 g red lentils; 60 g young spinach; 1-2 TABLESPOONS Lemon juice; 2 mild peppers

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 piece(s) (approx. 20 g) Ginger
2 TABLESPOONS Butter
1 TEASPOON Cumin, turmeric and chili flakes
1⁄2 Tsp Caraway seeds
150 g minced beef
7-10 Tbsp salt, pepper
250 g red lentils
60 g young spinach
1-2 TABLESPOONS Lemon juice
2 mild peppers

Directions

1
Peel and finely chop the onion, garlic and ginger. Heat butter in a large pot. Roast cumin, turmeric, chilli flakes and caraway in it for about 30 seconds while stirring. Add the minced meat and fry until very finely crumbly.
2
Season with salt. Fry onion, garlic, ginger and lentils briefly.
3
Add approx. 1 l water and bring to the boil. Cover and cook over medium heat for about 15 minutes until slightly creamy.
4
In the meantime, sort out the spinach, wash and drain. Stir into the lentil soup about 3 minutes before the end of the cooking time. Season to taste with lemon juice, approx. 1 tsp. salt and pepper if necessary. If you like, add the lentils cut into fine rings.