Ingredients: (serves 4-6)
1.5 cups orange lentils (a.k.a masoor dal)
4.5 cups water
1 cinnamon stick
1 tbsp oil
1 tsp cumin seeds
1/2 tsp mustard seed
1/2 tsp chilli powder
1 tsp coriander powder
1 tbsp chopped ginger
1.5 cup spinach
1 tomato, chopped
& salt and pepper to taste
(garnish with a dollop of yogurt and some fresh coriander)
Rinse the lentils thoroughly in a sieve. Boil the water and add the lentils, cinnamon stick and a pinch of salt. Heat on medium heat for 15 minutes. Skim any foam throughout the process.
While the lentils are cooking, in a separate pan, heat some oil (preferably coconut oil) on medium heat. Add the cumin and mustard seed and chili powder and stir for 30 seconds (until you can smell their scents permeating). Add the onions and cook until softened. Add the coriander powder and chopped ginger and continue to stir for 30 seconds.
Add the spinach and cook for 2-3 minutes. Once the spinach has cooked down, add the tomato and cook for 2 minutes.
Add the spinach, onion and tomato mixture to the lentils and blend well using an electric blender. Prior to serving the soup add salt, pepper and some fresh coriander. Enjoy!