Spinach, Lentils, and Quinoa Soup

This soup is quite easy to make, good on the palette and full of nutrients. It uses very simple ingredients and totally customizable. Start with the following ingredients.I used pre-washed baby spinach, but you can use bunch spinach if you want. Make sure to wash it thoroughly. I used split moong and gram bean lentils. (Moon daal and Chana daal in hindi). Wash both the lentils thoroughly in running water.I cooked the soup in a pressure cooker, because it takes way less time than cooking in an open pot. It is just a personal choice. Put the washed up lentils with 4 times water in the pot/cooker. Use more water if cooking in an open pot.Add the Spinach.

Now add rest of the ingredients, not in any particular order. No need to chop the onion finely. Garlic.Soybean granuls (I use Nutrela brand)Green chilly. I normally use medium-mild flavor chillies. It is a personal choice. You can simply omit these or put more or use black pepper, whatever suits your taste. I prefer the taste of green chilly in this soup.Salt to taste.Cook for about 10-12 minutes. It takes longer, If you are cooking in the open pot, (about 30-40 minutes). After bringing to boil, lower the heat and let it simmer. Check for the tenderness of the lentils, before calling it done.Let the pressure release before opening the cooker. The soup does not look appealing yet.Let it sit for about 5 minutes, and then blend it with the hand blender. Now add quinoa(about 2 table spoons).Let it cook without the lid on for 10-15 minutes, until quinoa is done.Add about a cup of ‘half & half’. You can use milk or water instead, if you are counting calories.Again, it is a personal choice. I like this soup a little creamy.