Prepare

1. Soak lentils for 20-30 minutes to soften. Can soak overnight for better digestion. After soaking time, drain the soaking water and let it dry.

2. Spinach cut into 5cm (2in) pieces

3. Pumpkin cleaned, peeled and gutted, diced

4. Diced potatoes (skins do not need to be peeled, just scrubbed clean, potato skins are very good in potassium)

5. Diced cleaned celery

6. Green chili, de-stemmed, seeded, diced

7. Diced onion

8. Minced garlic

Cooking

1. Turn on the stove on medium heat, heat 1.5 tc cooking oil

2. Add minced onion and garlic to the fragrant island (2 minutes)

3. When the onion is fragrant and slightly turning in color, add the potatoes + zucchini + celery, and stir until pale (about 3-5 minutes). Then add diced green chili, stir for 1-2 minutes.

4. Add the drained lentils. Add vegetable broth and water + seasonings + salt and pepper to taste (start with 1 tsp salt). Bring to a boil over high heat. When boiling, lower heat and simmer for 45 minutes

5. After 45 minutes, when the lentils are soft, add the spinach/spinach and continue to braise for another 5 minutes over low heat. After 5 minutes, the dish is done. Add sliced ​​yellow lemon to eat with, if you want to eat more sour, when eating, squeeze some lemon juice on the soup and mix well.

Note

*Using green lentils takes twice as long to cook as red and yellow lentils