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Red Lentil Dahl with Spinach
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 4 cups fresh spinach
  • Salt and pepper to taste
  • Juice of 1 lemon

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
  • Stir in the garlic and ginger. Cook for one minute until fragrant.
  • Add the cumin, turmeric, and curry powder. Stir for 30 seconds to toast the spices.
  • Pour in the red lentils, vegetable broth, and diced tomatoes. Bring the mixture to a boil.
  • Reduce the heat and simmer for 20 minutes, stirring occasionally, until the lentils are tender.
  • Stir in the spinach and cook until it wilts. Season with salt and pepper.
  • Remove the pot from the heat and stir in the lemon juice before serving.

Notes

Simmer the soup a few minutes longer if you prefer a thicker texture before freezing. When reheating from frozen, add a splash of broth or water to loosen it. The lemon juice brightens the spices, so add it only after cooking to keep the flavor fresh.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife