Spinach and Lentil Soup (Palak Dal Soup)

Ingredients

• 1 cup Red Lentils (Masoor Dal)
• 5 cups Spinach
• 1 medium Onion
• 1 medium Tomato
• 1 tablespoon Ginger-Garlic Paste
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Cumin Powder
• 6 cups Vegetable Broth
• 1 tablespoon Vegetable Oil
• 2 tablespoons Cilantro
• 1 teaspoon Salt

Instructions

1. 1Measure 1 cup of red lentils into a fine-mesh sieve and rinse under cold running water. Place the rinsed lentils in a bowl and cover with water. Let them soak for 15 minutes.
2. 2Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 tablespoon of vegetable oil. Once the oil is shimmering, add the 1 medium onion, cut into 1/2-inch pieces, and cook, stirring occasionally, until the onion looks soft and slightly see-through, about 5-7 minutes.
3. 3Add the 1 tablespoon of ginger-garlic paste to the pot. Cook, stirring constantly, until it smells fragrant, about 1 minute.
4. 4Add the 1 medium tomato, cut into 1/2-inch pieces, to the pot. Cook, stirring occasionally, until the tomato pieces are soft and starting to break down, about 3-5 minutes.
5. 5Stir in the 0.5 teaspoon of turmeric powder and the 0.5 teaspoon of cumin powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
6. 6Drain the soaked 1 cup of red lentils. Add the drained lentils, the 5 cups of spinach, and the 6 cups of vegetable broth to the pot. Stir everything together and increase the heat to high to bring the soup to a boil.
7. 7Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 20-25 minutes. Stir occasionally. The soup is ready when the red lentils are tender and have broken down, thickening the soup.
8. 8Stir in the 1 teaspoon of salt. Ladle the hot soup into bowls. Sprinkle the 2 tablespoons of chopped cilantro over the top of each serving. Serve immediately.

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