Lentil dal spinach soup (Palak Mung / Moong Bean Dal)
urbanfoodlover
Here is a recipe for a quick and easy vegetarian gluten-free spinach and lentil soup. This is great as a light meal or can be served as a side. Use coconut oil instead of ghee to make it vegan. The soup uses yellow mung/moong bean , but you can substitute any other lentils on hand like red lentils, green mung, split peas
1cupyellow mung bean lentilsSee note on lentil types
120gramsbaby spinach leaves
1mediumonionfinely chopped
1smalltomatofinely diced
2-3clovesgarlicfinely minced
1knobgingerthumb sized piece
1mediumgreen chillichopped
1tspcumin seeds
1tspturmeric powder
1/2tspsea salt
1 tbspgheeOr virgin unrefined coconut oil
1/2smalllemonjuiced
Instructions
In a deep sauce pan, boil the mung bean lentils with water. Keep cooking for about 20 minutes until the lentils turn soft and mushy. Alternatively use a pressure cooker to quickly cook them in about 10 min.
Once lentils are cooked, begin the tempering process. In another sauce pan heat ghee and cumin seeds. Allow them to sizzle.