Spinach and Tomato Dal (Indian Lentil Soup)
Course: CuisineCuisine: IndianPrep Time
20 mins
Cook Time
1
minuteTotal Time
1
minuteServings
4
Ingredients
4 cups — water
1 cup — red lentils
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
undefined — water, as needed
Directions
- 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.
- 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.
- Stir cooked lentils and cilantro into spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.
Source:
