Dal Lentil Soup

Ingredients

• Lentils

  Raw

  2 cup or 384g

• Water

  Plain, clean water

  4 cup or 947g

• Salt

  Table

  2 tsp or 12g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Spinach

  Frozen, chopped or leaf, unprepared

  454g

• Onions

  Raw

  1 medium or 110g

• Coconut oil

  1 tsp or 5g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  2 clove or 6g

Directions

1. Rinse lentils and place in a large sauce pan or pot with water and bring to a boil
2. Boil for about five minutes, turn the heat off
3. Add about a cup of water and bring it back to a boil, adding salt, turmeric and the chili sauce.
4. Reduce the heat to medium and stir frequently until the peas are tender (~20 minutes or so). If it starts getting to thick, add a little more water to keep it moving easily in the pot.
5. While the peas are cooking, warm the oil in a small frying pan over medium heat and add the chopped onion, mustard seeds and cumin, stirring often. Cook until onions are transparent. Add to the pot once the peas are tender.
6. Stir in the garam masala, and curry. When well blended add the spinach and cook until heated through.