Turmeric Spinach Lentil Dal - Red Lentil Soup

• Vegan
• Gluten free

• Produce

  • 1 cup Chopped or baby spinach or quick cooking baby greens
  • 1/2 cup Red lentils

• Baking & Spices

  • 1/3 tsp Cayenne
  • 1/8 tsp Fennel seeds
  • 1/8 tsp Fenugreek seeds
  • 1/2 tsp Mustard seeds
  • 2/3 tsp Salt
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tsp Oil

• Nuts & Seeds

  • 1/3 tsp Cumin seeds
  • 1/3 tsp Nigella seeds

• Liquids

  • 2 1/2 cups Water

Found on veganricha.com

Description

Ingredients

• ½ cup red lentils, washed and drained well
• 1 tsp oil
• ½ tsp mustard seeds
• ⅓ tsp cumin seeds
• ⅓ tsp nigella seeds
• ⅛ tsp fennel seeds (optional)
• ⅛ tsp fenugreek seeds
• ½ tsp or more ground turmeric
• ⅓ tsp or more cayenne
• ⅔ tsp salt or more
• 2.5 cups of water
• 1 cup chopped or baby spinach or quick cooking baby greens

Directions

• Wash the lentils and drain and keep aside.
• Heat oil in a saucepan over medium heat. When the oil is hot, add the whole spices in the order, Mix and let them start to pop.
• Add turmeric and cayenne and give it a quick mix. Add the washed and drained lentils, mix and roast for a minute. At this point, you can add in finely chopped veggies of choice.
• Add water and salt and mix in. Partially cover and cook for 15 to 20 minutes or until lentils are cooked to preference.
• Fold in the spinach or baby greens. Taste and adjust salt and heat. Simmer for 2 minutes or so. You can also add in 1 chopped tomatoes at this point.
• Serve as soup or over rice.