Spinach & Bean Soup

Source: The Indian Slow Cooker by Anupy Singla

  • 2 pounds chopped spinach.

  • 1 pound dried beans of your choice - washed and pre-cooked. Use any legume or lentile here, even chickpeas.

  • 1 large red onion, minced.

  • 2 inch piece of fresh ginger root, grated.

  • 4 cloves garlic, minced.

  • 2 teaspoons tomato paste.

  • 1 TBL ground cumin.

  • 1 TBL ground coriander.

  • 1 TBL garam masala (an Indian spice mixture).

  • 1 TBL turmeric powder.

  • 12 cups water.

  • Salt and Pepper to taste.

  • Optional: Add pureed hot chilis or red flakes to warm up the dish.

  1. Pre-cook the dry beans until tender (but do not pre-cook lentils).

  2. Saute the minced onion, garlic, and ginger in a good oil (such as coconut) for several minutes; add the remaining powdered spices and continue sauteing for a few more minutes.

  3. Add the sauted ingrediants to the soup pot with water; add tomato paste; add the cooked beans (or un-cooked lentils); add the spinach. Salt and pepper to taste. Add the pureed hot chilis if using.

  4. Bring to a boil, reduce heat, simmer for an hour. Adjust salt and pepper to taste.


Kundalini Yoga in the Loop

Fine Arts Building (FAB)

410 South Michigan Avenue

Suite 514

Chicago, IL 60605



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