Spinach and Tomato Dal (Indian Lentil Soup)
Description
This red lentil, spinach, and tomato dal (Indian lentil soup) recipe makes a hearty and healthy dish that leaves you satisfied without overfilling you.
Ingredients
•
4 cups water
•
1 cup red lentils
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1 teaspoon salt, plus more for seasoning
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3 tablespoons vegetable oil
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1 teaspoon mustard seeds
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1 teaspoon cumin seeds
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1 onion, chopped
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2 cloves garlic, minced
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1 pinch ground turmeric
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1 bunch spinach, chopped
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1 large plum tomato, chopped
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1/2 teaspoon cayenne pepper
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1/4 cup chopped fresh cilantro
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water, as needed
Directions
1
Bring 4 cups water and lentils to a boil in a saucepan; stir in salt. Reduce heat to medium-low; simmer 10 minutes. Skim off any foam that forms; continue to simmer until lentils are tender, about 1 hour.
2
Heat oil in a separate saucepan. Add mustard seeds and cumin seeds; cook until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric; cook and stir until onion is soft, about 5 minutes. Stir in spinach, tomato, and cayenne pepper; cook until spinach wilts and tomato is tender, about 5 minutes.
3
Stir cooked lentils and cilantro into spinach mixture; bring to a simmer and cook for 5 minutes. Taste; adjust salt and water according to preferences.