Spinach and Tomato Dal (Indian Lentil Soup)
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Spinach and Tomato Dal (Indian Lentil Soup) might be a recipe you should try. For $1.31 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 292 calories, 15g of protein, and 12g of fat each. It can be enjoyed any time, but it is especially good for Autumn. A couple people really liked this side dish. 10 people were glad they tried this recipe. If you have vegetable oil, ground turmeric, plum tomato, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. It is a rather inexpensive recipe for fans of Indian food. It is brought to you by Allrecipes. With a spoonacular score of 95%, this dish is spectacular. Try Mango, Spinach And Lentil Soup - Palak Dal With Mangoes, Dal Makhani – Indian Lentil Stew, and Toor Dal With Drumstick Vegetables (indian Lentil Recipe) for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 90 minutes
Ingredients:
1/2 teaspoon cayenne pepper
1 teaspoon cumin seeds
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 pinch ground turmeric
1 teaspoon mustard seeds
1 onion, chopped
1 large plum tomato, chopped
1 cup red lentils
1 teaspoon salt, plus more for seasoning
1 bunch spinach, chopped
3 tablespoons vegetable oil
water, as needed
Equipment:
sauce pan
Cooking instruction summary:
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 the lentils are tender, about 1 hour. Heat the 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 the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes. Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences. Kitchen-Friendly View
Step by step:
1. 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 the lentils are tender, about 1 hour.
2. Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes.
3. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
4. Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.
Nutrition Information:
covered percent of daily need
