spinach and tomato dal (indian lentil soup)

Ingredients

• Servings: 4
• 1 cup red lentils
• 4 cups water
• 1 teaspoon salt, plus more for seasoning
• 3 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pinch ground turmeric
• 1 bunch spinach, chopped
• 1 large plum tomato, chopped
• 1/2 teaspoon cayenne pepper
• 1/4 cup chopped fresh cilantro
• water, as needed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• bring lentils and 4 cups water to a boil in a saucepan. stir in salt. reduce heat to medium-low and cook at a simmer 10 minutes. skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
• heat the oil in a separate saucepan. cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
• stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. adjust salt and water to taste and texture preferences.