Spinach and Tomato Dal (Indian Lentil Soup)

Name: Spinach and Tomato Dal (Indian Lentil Soup)
Total time: 110
Yield: 4
Ingredients: 1 cup red lentils; 4 cups water; 1 teaspoon salt, plus more for seasoning; 3 tablespoons vegetable oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 onion, chopped; 2 cloves garlic, minced; 1 pinch ground turmeric; 1 bunch spinach, chopped; 1 large plum tomato, chopped; ½ teaspoon cayenne pepper; ¼ cup chopped fresh cilantro; water, as needed

Recipe by lucky from allrecipes.com

2 Hr. 50 Mins.

Ingredients

4 servings

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1 cup red lentils
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4 cups water
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1 teaspoon salt, plus more for seasoning
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3 tablespoons vegetable oil
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1 teaspoon mustard seeds
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1 teaspoon cumin seeds
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1 onion, chopped

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2 cloves garlic, minced
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1 pinch ground turmeric
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1 bunch spinach, chopped
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1 large plum tomato, chopped
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½ teaspoon cayenne pepper
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¼ cup chopped fresh cilantro
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water, as needed

Instructions

Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until lentils are tender, about 1 hour.
Heat oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to seeds; cook and stir until onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into onion mixture; cook until spinach wilts and tomato is tender, about 5 minutes.
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.