Difficulty Level: Easy
I made this lentildish for my vegetarian son to eat at a family dinner at my mother-in-law's where the main course was a roast. Otherwise he gets to eat salad and potatoes. I didn't add as much liquid as the recipe calls for, because I wanted it to be more like a stew, but it really is supposed to be a soup.
I thought is was quite delicious, and everybody at the table was interesting in trying it. It was very simple to make and didn't take much time at all. There weren't any leftovers, but I bet this would be even better the next day. It makes a lot, so you could have lunch for a couple of days.
|1 large||onion, diced|
|1 lb||white button or baby bella mushrooms, roughly chopped|
|2 medium‑sized||red or white potatoes, cubed|
|1 inch||fresh ginger, minced|
|6 cloves||garlic, minced|
|1 Tablespoon||garam masala|
|2 teaspoons||red chili powder|
|1 28‑ounce||can of diced tomatoes|
|10 ounce||bunch of spinach, cleaned and cut into ribbons|
|1 cup||red lentils|
|3 cups||of water or broth|
- Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. 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 soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish. From The Kitchen