Quick green soup with lentils

Ingredients

• 2/3 cup split moong dahl (red or green split peas are also fine)
• 6½ cups water
• ½ cup onion, finely diced
• 1 tsp minced ginger
• 1 tsp minced garlic
• pinch of minced chilli
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1½ tsp sea salt
• 2 cups fresh spinach, washed and coarsely chopped, with stems
• 2 tbsp ghee or safflower oil
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• ½ tsp lemon juice
• 2 tbsp fresh coriander, coarsely chopped

Method

Sort through beans, removing any little stones; wash, drain and place in a large pot with the water, onions, ginger, garlic, chilli, turmeric and coriander powder. Bring to a full boil, skim and simmer without lid for 30 to 45 minutes, depending on which bean you use. Once cooked, add salt and chopped spinach and simmer gently for 5 minutes.

In a separate frying pan, heat the oil or ghee to medium-high. Add the cumin and mustard seeds and when they all pop and brown, quickly pour into the soup. Cover and allow the seasoning to soak into the dahl for a minute or 2.

To serve: Add the lemon juice and fresh coriander, stir and serve.