Indian Red Lentil Soup With Spinach
  • 2 teaspoons cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon nigella seeds
  • 3 tablespoons coconut oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon cayenne, optional
  • 1 large onion, diced
  • 1 medium jalapeño pepper, thinly sliced
  • Kosher salt
  • 5 garlic cloves, minced
  • 1 cup diced canned tomatoes
  • 1 1/2 tablespoons minced ginger or ginger juice
  • 6 cups boiling water
  • 1 cup red lentils, rinsed and drained
  • 1 5-ounce package baby spinach
  • Freshly-squeezed lime juice, to taste
  1. Toast the cumin, mustard, coriander, and nigella seeds over low heat in a small skillet until they're very fragrant and beginning to pop.
  2. Coarsely grind the toasted spices in a spice grinder.
  3. In a large straight-sided skillet, dutch oven, or stock pot, melt the coconut oil over medium heat. Add the toasted spices, turmeric, garam masala, curry powder, cayenne (if using), onion, jalapeño, and 1 teaspoon salt. Cook, stirring occasionally, until the onion is soft and translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, ginger, boiling water, and lentils. Bring to a boil, then reduce the heat to maintain a simmer. Simmer for 30-45 minutes, or until the lentils are very tender and beginning to fall apart. Add the spinach and cook until wilted. Season to taste with salt and lime juice.
A great make-ahead option, this soup is even better the next day. If you prefer mildly-spicy food, omit the cayenne.
Recipe by A Modest Feast at