Vegan Palak Dal (Spinach and Lentil Soup)

• 1 tbsp Sunflower oil
• 4 cloves Garlic
• 15 g Ginger root
• 1 tsp Ground turmeric
• 200 g Red lentils
• 2 medium Tomato, ripe
• 150 g Spinach
• 1 medium Lemon
• 1 tbsp Sunflower oil
• 1 ½ tsp Ground cumin
• ½ tsp Hot paprika
• 900 ml Water
• 1 ½ tsp Fine sea salt
• ¼ tsp Black pepper

1. Heat 1 tbsp sunflower oil in a large pot over medium heat. Finely grate the ginger and thinly slice 2 garlic cloves, then cook for 30 to 60 seconds until fragrant. Stir in the ground turmeric.
2. Rinse the red lentils, then add them to the pot with the water and fine sea salt. Bring to the boil, then reduce to a gentle simmer and cook for 12 to 15 minutes, stirring occasionally, until the lentils are very soft. Skim any foam if needed.
3. Dice the tomatoes and stir them into the pot. Simmer for 5 minutes until the tomatoes soften and the dal looks slightly thickened. Add the spinach in handfuls and cook for 2 to 3 minutes until wilted.
4. Blend the soup briefly with an immersion blender, leaving some texture. Squeeze in lemon juice to taste and season with black pepper. Keep the dal on a very low heat while you make the tempering.
5. Heat the remaining 1 tbsp sunflower oil in a small saucepan over medium heat. Thinly slice the remaining garlic and cook for 30 to 60 seconds until just turning pale gold, then stir in the ground cumin and hot paprika for 10 seconds. Immediately pour the tempering over the dal, stir well, and serve hot.

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