Instructions In a saucepan, heat some mustard oil in it. Add in the ginger, onions, chopped fennel, mustard seeds, curry leaves, turmeric powder and cook it for a few minutes. Add in the red lentils and vegetable stock into the saucepan, cover it, and cook until the lentils are fully cooked. Once the lentils are actually cooked, add in the spinach, dill leaves, fenugreek leaves, coriander leaves and cook it for a few minutes in the saucepan. Add in the sprouts, season the mix with some salt. Once the soup is thick enough, remove it from the flame. Leave it aside for 10 minutes to cool down.
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