Hearty Dal Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 1/4 cups water1 medium onion, chopped2 garlic cloves, minced1 1/2 tsp. fresh ginger, grated1 tsp. paprika1/4 tsp. ground cuminBlack pepper, freshly ground1 cup dried lentils15 oz. can chickpeas (garbanzo beans), drained & rinsed14.5 oz. can of diced tomatoes2 cups red potatoes, cut to bite-sized pieces1 T. lemon juice1 T. chili powder3 cups fresh baby spinach, tornseal salt, optional
Heat 1/4 cup of the water in a large soup pot over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for 3-4 minutes until softened.
Add the ginger, paprika, cumin and black pepper to the pot and stir well.
Add the remaining 3 cups of water and the lentils, chickpeas, tomatoes and potatoes.
Bring to a boil, reduce heat, cover and simmer for 50 minutes or until lentils are tender.
Add lemon juice, chili powder and spinach. Cook for 5 to 7 minutes more until spinach has wilted. Season with a bit of sea salt and serve hot.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user STRAWBERRYIGOR.
Add the ginger, paprika, cumin and black pepper to the pot and stir well.
Add the remaining 3 cups of water and the lentils, chickpeas, tomatoes and potatoes.
Bring to a boil, reduce heat, cover and simmer for 50 minutes or until lentils are tender.
Add lemon juice, chili powder and spinach. Cook for 5 to 7 minutes more until spinach has wilted. Season with a bit of sea salt and serve hot.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user STRAWBERRYIGOR.
Nutritional Info Amount Per Serving
- Calories: 188.4
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 277.1 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 9.0 g
- Protein: 8.9 g