Spinach and Lentil Soup (Palak Dal)

Ingredients

• 1 cup Red Lentils
• 5 cups Spinach
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 4 cups Vegetable Broth
• 1 tablespoon Lemon Juice
• 1 tablespoon Oil

Instructions

1. 1Measure the 1 cup of red lentils and place them in a fine-mesh sieve. Rinse the 1 cup of red lentils under cold running water until the water runs clear. Set aside.
2. 2Prepare your aromatics: Peel and finely chop the 1 medium onion. Peel and mince the 2 cloves of garlic. Peel and finely grate the 1 inch of ginger. Set these prepared aromatics aside.
3. 3Place a large heavy-bottomed pot on the stove over medium heat. Add the 1 tablespoon of oil. Once the oil is shimmering, add the chopped onion, minced garlic, and grated ginger. Cook, stirring occasionally, for 5 to 7 minutes, or until the onions are softened and translucent, and the garlic and ginger are fragrant.
4. 4Add the 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, and 1/2 teaspoon of coriander powder to the pot with the softened aromatics. Stir constantly for 30 seconds until the spices are fragrant. Be careful not to burn them.
5. 5Add the rinsed 1 cup of red lentils and the 4 cups of vegetable broth to the pot. Stir everything together. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the 1 cup of red lentils are tender and have started to break down. Stir occasionally to prevent sticking.
6. 6Add the 5 cups of spinach to the pot. Stir the spinach into the hot soup. Continue to cook, uncovered, for about 5 minutes, or until the 5 cups of spinach have wilted completely into the soup.
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice. Taste the soup and adjust seasoning if needed (though no extra salt or pepper are listed, so do not add them). Serve the Spinach and Lentil Soup hot.

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