Festive Dal Soup
By Mary McDougall
This soup is a beautiful red and green color and it is so delicious and easy to make that it has become a lunchtime favorite in our home.
Serves: 4
Prep Time: 10 min
Cook Time: 60 min
Ingredients
3 1/4 Cups
Water
1
Onion, chopped
2 Cloves
Garlic, crushed
1 1/2 Tsp
Ginger, grated
3/4 Tsp
Smoked paprika
1/4 Tsp
Cumin
Freshly ground pepper
1 Cup
Red lentils
15 Ounce Can
Garbanzo beans, drained and rinsed
14.5 Ounce Can
Diced tomatoes
1 Tbsp
Lemon juice
1 Tsp
Sambal chili paste
2 Cups
Fresh spinach, chopped
Directions
Place 1/4 cup of the water in a large soup pot. Add the onion and garlic. Cook, stirring occasionally for 3-4 minutes, until softened. Add the ginger, paprika, cumin and several twists of freshly ground pepper. Mix in well, then add the remaining water, the lentils, garbanzos and tomatoes. Bring to a boil, reduce heat, cover and simmer for 50 minutes, until lentils are tender. Add lemon juice, chili paste and spinach. Cook for an additional 5 minutes. Season with a bit of sea salt, if desired. Serve hot.
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