Spinach And Tomato Dal (Indian Lentil Soup)

• 1 cup red lentils
• 4 cups water
• 1 teaspoon salt, plus more for seasoning
• 3 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pinch ground turmeric
• 1 bunch spinach, chopped
• 1 large plum tomato, chopped
• 1/2 teaspoon cayenne pepper
• 1/4 cup chopped fresh cilantro
• water, as needed

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. 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.
3. 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.

red lentils, water, salt, vegetable oil, mustard seeds, cumin seeds, onion, garlic, ground turmeric, spinach, tomato, cayenne pepper, fresh cilantro, water

Taken from www.allrecipes.com/recipe/232493/spinach-and-tomato-dal-indian-lentil-soup/ (may not work)