Spinach and Tomato Dal (Indian Lentil Soup)

Ingredients

• water (4 cups)
• red lentils (1 cup)
• salt (1 teaspoon)
• vegetable oil (3 tablespoons)
• mustard seeds (1 teaspoon)
• cumin seeds (1 teaspoon)
• onion (1 )
• garlic (2 cloves)
• ground turmeric (1 pinch)
• spinach (1 bunch)
• plum tomato (1 large)
• cayenne pepper (0.5 teaspoon)
• fresh cilantro (0.25 cup)
• water (0 )

Instructions

1. Bring 4 cups water and lentils to a boil in a saucepan; stir in salt. Reduce heat to medium-low; simmer for 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 the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 291
• fat: 12 g
• sats: 2 g
• carbs: 36 g
• fibre: 13 g
• protein: 15 g
• salt: 0.666 g