Spinach and Tomato Dal (Indian Lentil Soup)

Ingredients

• 4 cups water
• 1 cup red lentils
• 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
• ½ teaspoon cayenne pepper
• ¼ cup chopped fresh cilantro
• water, as needed

Instructions

1. Bring 4 cups water and lentils to a boil in a saucepan; stir in salt. Reduce heat to medium-low; simmer 10 minutes. Skim off any foam that forms; continue to simmer until lentils are tender, about 1 hour.
2. Heat oil in a separate saucepan. Add mustard seeds and cumin seeds; cook until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric; cook and stir until onion is soft, about 5 minutes. Stir in spinach, tomato, and cayenne pepper; cook until spinach wilts and tomato is tender, about 5 minutes.
3. Stir cooked lentils and cilantro into spinach mixture; bring to a simmer and cook for 5 minutes. Taste; adjust salt and water according to preferences.