Wash the lentils thoroughly under running water. Soak them in enough warm water to cover it for 20 minutes.

Put the lentils into a deep pan and add water -- the level should be two finger digits over the top of the lentils. Boil the mixture over medium heat.

Add the turmeric powder and ginger and stir. Cook until the lentils is soft enough to mash. Add more hot water as you cook, if required, to keep the consistency similar to that of a thick soup.

When the lentils is cooked, add the spinach, season with salt to taste, stir and reduce the heat to low.

In another small pan, heat the oil and add the cumin seeds. Fry the ghee and seeds until they stop sizzling, and then add the dry red chili, chopped garlic, and asafoetida

Fry the mixture until the garlic turns pale golden in color. Carefully add this spice mixture to the cooked, simmering lentils. (It will sizzle and might splash so be careful.)

Take off heat and allow to cool a bit

Blend the contents using a food processor to thoroughly blend the mixture until it has a smooth soup-like consistency.

Spoon the soup into large soup bowls. Garnish with a squeeze of lemon and a teaspoon of cream and serve the soup with breadsticks/crusty breads.

Tip: the spices add a nice flavour to this rich and creamy soup. But you can certainly avoid it if not comfortable

Tip: use any type/a combination of lentils of your choice for his recipe. They just increase the consistency and nutrition value of the soup