Masurdal Soup with Red Lentils, Spinach, and Curry

Ingredients:

• 1.5 cups selected green or red lentils
• 150 g spinach
• 1/4 cup olive oil
• 1 tbsp peeled fresh ginger, grated
• 3 cloves garlic, finely chopped
• 1 tbsp + 1 tsp curry spices
• 1 tbsp tomato paste
• 4 carrots, sliced ​​into rounds
• 2 leeks, thinly sliced ​​lengthwise and washed well
• 2 flatbreads, plain yogurt, and fresh cilantro for serving

Preparation:

1. Preheat oven to 200°C. Heat 2 tablespoons olive oil in a large saucepan or cauldron over medium heat.
   
   Add the ginger and 2 minced garlic cloves; cook, stirring, until golden brown, about 1 minute. Add 1 tablespoon curry powder and tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
2. Add the lentils, carrots, leeks, and 7 cups of water. Bring to a boil, then reduce heat to a simmer. Add 3/4 teaspoon of salt and a pinch of ground pepper. Cook until the lentils are tender, about 25 minutes. Add the spinach and stir. Season with salt and pepper to taste.
3. Meanwhile, cut the flatbread into 2-cm pieces. Combine the remaining 2 tablespoons olive oil, 1 minced garlic clove, 1 teaspoon curry powder, and 1/4 teaspoon salt in a large bowl. Add the flatbread pieces and mix thoroughly. Place them on a baking sheet and bake until golden brown, about 10 minutes.
   
   Before serving, place croutons into the soup bowl. flatbreads, a spoonful of yogurt and a little cilantro.
   
   You can cook this soup recipe with garam masala seasoning.