Dal Palak
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 large onion, diced2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped2 medium-sized red or white potatoes, cubed1 inch fresh ginger, minced6 cloves garlic, minced2 teaspoons coriander1 Tablespoon garam masala2 teaspoons red chili powder1 28-ounce can of diced tomatoes10 ounce bunch of spinach (or more if desired!), cleaned and cut into ribbons1 cup red lentils3 cups of water or broth1-2 Tablespoons salt
Heat one tablespoon of coconut oil in a large dutch oven or soup pot over medium heat. Add the onions and cook until they are translucent. Add the pancetta and cook until they are lightly browned. Add the mushrooms and cook until they have let off a bit of water. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.
Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.
Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the food simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste to adjust the seasonings and salt. Cook down until very little liquid remains.
Serving Size: Makes 9 1-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user AGIRLNAMEDMO.
Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.
Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the food simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste to adjust the seasonings and salt. Cook down until very little liquid remains.
Serving Size: Makes 9 1-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user AGIRLNAMEDMO.
Nutritional Info Amount Per Serving
- Calories: 171.9
- Total Fat: 2.5 g
- Cholesterol: 2.2 mg
- Sodium: 1,053.0 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 7.1 g
- Protein: 8.9 g
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