I love when my entire meal can fit into one bowl. When it’s soup season, why not call upon the spices that help make our bellies feel warm and satisfied? This lentil soup gets its flavor from mustard seeds, turmeric powder and chilies. Grab some crusty bread or some hot naan, and you’re all set.
Dal Palak (Lentil Spinach Soup)
1 cup red lentils, rinse and soak
3 1/2 cups liquid ( water,broth, stock, brewed tea)
3 cups baby spinach,ready to use
1 cup carrot chunks, medium size
2 cinnamon sticks
1 teaspoon prepared mustard*
1 teaspoon turmeric powder
2 dried chilies
1 teaspoon mustard seeds ( brown or black)
1 teaspoon cumin seeds
1 teaspoon minced ginger
1 teaspoon minced garlic
1 lemon , juiced
1/2 teaspoon , cracked black pepper
1 tablespoon coconut oil (or olive oil)
Salt to taste
- Place the lentils in the liquid of choice, together with the carrots,ginger,garlic,cinnamon,turmeric ,mustard and pepper in a saucepan.
- Bring to a boil and then simmer for about 20 minutes or so, till the lentils are very tender.
- In another small saucepan, heat the oil and add the mustard and cumin seeds till they snap, crackle, and pop!
- Add the dried chilies till they are lightly toasted. Then turn off the heat.
- Pour this tempered mixture into the lentils.
- Add the spinach. Let this simmer a few more minutes. You can add more water if you like a more soupier consistency. Leave it out if you prefer it to be on the stew side.
- Season with salt and fresh lemon juice.
*A note on prepared mustard: Some people may not be familiar with this term. Unlike mustard seeds or powder, this is the mustard that you buy in the condiment aisle. Dijon, ballpark mustard. I prefer Creole or Dijon mustard for this recipe. Something with a kick.