1 tbsp olive oil, 1 red onion, diced, freshly ground black pepper and salt, 400g canned diced tomatoes, 225ml frozen spinach, 375g red lentils, 450ml water, 2 teaspoons dried basil, 1.5 teaspoons cardamom, 1 teaspoon cumin and cumin.

working methods

1. Heat the oil in a large pot over medium heat, add the onion and stir-fry until the onion is soft. Add salt and pepper, add tomatoes, spinach and lentils, and then add water. Add basil, cardamom, cumin, Chili powder and curry powder, bring to a boil, reduce the heat and burn for another 25 minutes. Stir in time until the lentils are soft.

2. Transfer the soup to a blender (or manual blender) until it is evenly mixed.