Name: Spinach and Tomato Dal (Indian Lentil Soup)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Red lentils - 1 cup; Water - 4 cups; Salt, plus more for seasoning - 1 teaspoon; Vegetable oil - 3 tablespoons; Mustard seeds - 1 teaspoon; Cumin seeds - 1 teaspoon; Onion, chopped - 1; Garlic, minced - 2 cloves; Ground turmeric - 1 pinch; Spinach, chopped - 1 bunch; Plum tomato, chopped - 1 large; Cayenne pepper - ½ teaspoon; Chopped fresh cilantro - ¼ cup; Water, as needed - ¼ cup

Ingredients for - Spinach and Tomato Dal (Indian Lentil Soup)

1. Red lentils 1 cup

2. Water 4 cups

3. Salt, plus more for seasoning 1 teaspoon

4. Vegetable oil 3 tablespoons

5. Mustard seeds 1 teaspoon

6. Cumin seeds 1 teaspoon

7. Onion, chopped 1

8. Garlic, minced 2 cloves

9. Ground turmeric 1 pinch

10. Spinach, chopped 1 bunch

11. Plum tomato, chopped 1 large

12. Cayenne pepper ½ teaspoon

13. Chopped fresh cilantro ¼ cup

14. Water, as needed ¼ cup

How to cook deliciously - Spinach and Tomato Dal (Indian Lentil Soup)

1 . Stage

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 lentils are tender, about 1 hour.

2 . Stage

Heat 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 seeds; cook and stir until onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into onion mixture; cook until spinach wilts and tomato is tender, about 5 minutes.

3 . Stage

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.