Spinach and Tomato Dal (Indian Lentil Soup)

Spinach and Tomato Dal (Indian Lentil Soup)

This red lentil, spinach, and tomato dal (Indian lentil soup) recipe makes a hearty and healthy dish that leaves you satisfied without overfilling you.

Preparation Time
20 mins
Cooking Time
1 hr 30 mins
Total Time
1 hr 50 mins
Calories
291 Calories

Recipe Instructions

Step 1
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.
Step 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.
Step 3
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.

Ingredients

  • 1 onion, chopped
  • 4 cups water
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 cup red lentils
  • 1 pinch ground turmeric
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • Water, as needed
  • 1 bunch spinach, chopped
  • 1 teaspoon salt, plus more for seasoning
  • 1 large plum tomato, chopped
  • 0.25 cup chopped fresh cilantro
  • 0.5 teaspoon cayenne pepper

Categories

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