Spinach, Paneer And Dal Soup Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions, garlic, and ginger until golden brown.
• STEP 2.Add the lentils and water to the pan and bring to a boil. Reduce heat and simmer until the lentils are cooked.
• STEP 3.Add the spinach and paneer to the pan and cook for a few minutes until the spinach wilts and the paneer softens.
• STEP 4.Blend the soup until smooth using an immersion blender or a regular blender.
• STEP 5.Season with salt, pepper, and any other desired spices.
• STEP 6.Serve hot and garnish with fresh coriander leaves and a dollop of yogurt, if desired.

Cooking Tips

• You can use any type of lentils for this soup, such as red lentils or yellow lentils.
• To make the soup creamier, you can add a splash of cream or coconut milk.
• If you prefer a chunkier soup, you can skip blending and leave some of the ingredients whole.

Storage and Serving

• This soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Serve the soup hot with crusty bread or naan for a complete meal.