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Spinach and Tomato Dal (Indian Lentil Soup)
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Satisfying and healthy Indian lentil soup for a hearty meal.
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
  • 0.5 teaspoon cayenne pepper
  • 0.25 cup chopped fresh cilantro
  • water, as needed
Instructions:
  • In a saucepan, bring lentils and 4 cups of water to a lively boil. Stir in salt. Lower the heat to medium-low and simmer gently for 10 minutes. Skim off any foam that forms and simmer until lentils are tender, around 1 hour.
  • In a separate saucepan, heat oil. Sauté mustard seeds and cumin seeds in the hot oil until they start to splatter, about 2 to 3 minutes. Add onion, garlic, and turmeric; cook and stir until onion is soft, around 5 minutes. Incorporate spinach, tomato, and cayenne pepper; cook until spinach wilts and tomato is tender, about 5 minutes.
  • Combine the cooked lentils and fresh cilantro with the spinach mixture and bring to a gentle simmer. Cook for 5 minutes. Adjust salt and water to suit your taste and desired consistency.

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