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–+ servings

Red Lentil Dal with Spinach

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Rett Soup
Kategori Indian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 1 can (14 oz) diced tomatoes
  • 2 cups fresh spinach
  • Salt and pepper to taste
  • Lemon wedges, for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens.
  • Stir in the garlic and ginger. Cook for one minute until fragrant.
  • Add the cumin, turmeric, and curry powder. Stir for 30 seconds to toast the spices.
  • Pour in the rinsed red lentils, diced tomatoes with their juice, and vegetable broth. Bring the mixture to a boil.
  • Reduce heat to low, cover, and simmer for 20 minutes until the lentils are soft and the soup thickens.
  • Stir in the fresh spinach and cook for 2 minutes until it wilts. Season with salt and pepper.
  • Serve hot with lemon wedges on the side.

merknader

Simmer a few minutes longer if you want a thicker texture before freezing. Portion into containers once cooled for easy reheating. Add a splash of broth when warming leftovers to loosen the soup. Skip the spinach until after thawing if you prefer it brighter in color.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Knife, Cutting board