Hearty soup for when it’s cold and rainy outside.
I used an adaptation of Hari Nayak’s recipe, available in The Immigrant Cookbook.
Ingredients:
Per 3-4 servings:
- 1 tablespoon olive or avocado oil
- 1/2 red onion
- 1/2 teaspoon cumin seeds
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garam masala
- 1/4 teaspoon turmeric
- 1 small tomato, diced
- 1/2 cup yellow lentils (I used moong lentils, which was available at the Kroger near me)
- 2.5 oz baby spinach
- salt, to taste
- fresh or dried cilantro, as garnish
Instructions:
- In a medium pot, heat the oil. Add the onion along with all of the seasonings. Cook, stirring constantly, for about a minute or two.
- Add the tomato and cook for another minute or two.
- Add the lentils and 1.5 cups of water.
- Bring to a boil, and then reduce heat to low and cover. Let it simmer for around 25 minutes, checking halfway through to add more water if needed (depending on how thin you like your soup).
- For a smooth soup, use a hand blender to further break down the lentils. Otherwise, add the spinach and salt. Cover and simmer to wilt the spinach. Remove from heat, garnish with cilantro (if using), and enjoy!