This soup is Dal-icious! It’s so flavorful you’ll want seconds. and thirds! Recipe and photo contributed by Lindsay S. Nixon, from The Everyday Happy Herbivore* (BenBella Books, 2011).
Serves: 2
- 1 small sweet potato, peeled
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- Red pepper flakes
- 1/4 teaspoon turmeric
- 1/4 teaspoon garam masala, plus extra
- 1 cup vegetable broth, plus extra
- 1/2 cup red lentils
- 4 cups spinach, or more
- Salt
Dice sweet potato into small ½-inch cubes, and set aside. Line a medium pot with a thin layer of water and sauté onions and garlic for a minute.
Add a pinch or two red pepper flakes and continue to cook until all the water has cooked off. Add turmeric, ¼ tsp garam masala and stir to coat. Add 1 cup broth, uncooked lentils, and bring to a boil. Once boiling reduce to low, cover, and simmer for a few minutes, about 5.
Add sweet potatoes, bring to a boil again and reduce to low and simmer, until lentils are fully cooked (they expand and the sauce thickens), about 5 minutes more. Check periodically to see if you need additional broth (I tend to add an extra ½ cup but it can vary).
Once lentils are cooked and sweet potatoes are fork tender, taste, adding more garam masala as desired (I like to add another ¼ tsp but some blends are stronger than others). Add spinach, continuing to stir until spinach cooks down and softens. Add salt to taste and serve.
- Here are more Warming Winter Soups.
Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay’s recipes have been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com.
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