Spinach and Tomato Dal (Indian Lentil Soup)

Ingredients

• 0.5 teaspoon cayenne pepper 
• 1 teaspoon cumin seeds 
• 0.3 cup cilantro leaves fresh chopped
• 2 cloves garlic minced
• 1 pinch ground turmeric 
• 1 teaspoon mustard seeds 
• 1  onion chopped
• 1 large plum tomatoes chopped
• 1 cup lentils red
• 1 teaspoon salt plus more for seasoning
• 1 bunch pkt spinach chopped
• 3 tablespoons vegetable oil 
• 4 servings water as needed

Equipment

• sauce pan

Directions

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.