Indian Restaurant Red Lentil and Spinach Soup

Indian Restaurant Red Lentil and Spinach Soup

Although this is not an authentic Indian recipe, it is my take on lentil and spinach soup that I have enjoyed at Indian restaurants in California.
Serve with naan flatbread. If you don't have naan (Indian flat bread) heat a dry flour tortilla in the microwave for about 10 seconds, it makes a good substitute.

2 Tablespoons olive oil
1 medium yellow onion (about 1 cup), diced
2 Tablespoons butter
1 Tablespoon (or 1 cube) chicken bouillon powder
2 teaspoons dried basil, crushed
1 1/2 teaspoons cardamom powder
1 teaspoon ground cumin
1/2 teaspoon table salt
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
a pinch cayenne pepper (or to taste - optional)
5 cups water
2 cups dried red lentils, cleaned, rinsed and drained
2 cups (28 oz can) plain diced tomatoes
1 1/2 cups (about 10 oz) spinach, from frozen, thawed
1/2 cup plain yogurt, for garnish
naan flat bread, or heated flour tortillas cut into quarters.
In a 5-qt stockpot, fry diced onions in olive oil until lightly browned.
Add the butter and the remaining dry spices and fry for a minute or two.
Add remaining water and ingredients (except for yogurt and flat bread) and stir well.
Bring to a boil, add cover, reduce heat and simmer for 30-minutes,
stirring occasionally, unitl lentils are soft and done.
Place a cup of the lentils and broth in a blender, food processor or use a stick blender.
Blend and add back to stockpot. This will help to thicken the soup.
Serve in bowls with a tablespoon of plain yogurt on top for garnish and
naan flatbread (or a heated flour tortilla) on the side.
Makes about 8 cups.