21 Jan Lentil and vegetable dhal with lemon and spinach
A delicious soup for a cold wet January day. Red lentils are mildly spiced with cumin and turmeric, which add antioxidants to your diet, protein from the lentils and lemon for flavour and vitamin C topped off with iron rich spinach.
250g red lentils
1 white onion, finely chopped
1 leek, very finely sliced
1 small sweet potato, peeled and grated
1/2 bag baby spinach, finely shredded
1 clove garlic
1 tsp mustard seeds
1 heaped tsp cumin powder
1 tsp turmeric powder
2 tsp vegetable bouillon
zest of 1 small lemon
1 tsp salt
1 litre and a 1/4 water
2 tbsp coconut or olive oil
Heat the oil in a large pan with a lid. Add the mustard seeds, let them sizzle for a few seconds then add the vegetables excpet the spinach and let them cook for a minute or two, creating some steam.
Add the garlic, cumin, turmeric, salt and bouillon. Stir in and cook for a minute then add the lentils and the water.
Bring to the boil and simmer for 20 minutes or until the lentils have swollen and gone a bit mushy.
Add the spinach and let it wilt into the soup, grate in the lemon zest and check the seasoning.
Serve with a grind of black pepper on top of each bowl.