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Indian Masoor Dal Stew with Spinach and Garam Masala
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 1 cup red lentils, rinsed
  • 4 cups fresh spinach, roughly chopped
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • Juice of 1 lemon
  • 2 tablespoons fresh cilantro, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
  • Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  • Add the garam masala, cumin, and turmeric. Stir for 30 seconds to toast the spices.
  • Pour in the diced tomatoes with their juices and the vegetable broth. Add the rinsed red lentils and salt. Bring the mixture to a boil.
  • Reduce heat to low, cover the pot, and simmer for 20 minutes. Stir occasionally until the lentils are soft and the stew thickens.
  • Stir in the chopped spinach and cook for 3 more minutes until it wilts.
  • Remove the pot from heat. Stir in the lemon juice. Serve the stew in bowls topped with chopped cilantro.

Notes

Simmer a few extra minutes if you prefer a thicker texture. The spinach can be swapped for baby kale without changing the cooking time. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Knife, Cutting board