Spinach and Tomato Dal (Indian Lentil Soup) recipe
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Ingredients
- 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 ½ teaspoon cayenne pepper ¼ cup chopped fresh cilantro water, as needed
Nutrition Info
- 290.8 caloriescarbohydrate: 35.8 gcholesterol: : -fat: 11.6 gfiber: 13.3 gprotein: 14.8 gsaturatedFat: 1.8 gservingSize: -sodium: 665.7 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Spinach and Tomato Dal (Indian Lentil Soup)
Directions
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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.