Orange and yellow split peas and mung beans give this soup a lovely golden color.
- 1/3 cup dried red lentils
- 1/3 cup dried split yellow or green peas
- 1/3 cup dried split mung beans
- 3 Tbs. melted butter, ghee, or vegetable oil, divided
- 2 Tbs. grated fresh ginger, divided
- 1 tsp. ground turmeric
- 4 cups baby spinach leaves (4 oz.)
- 1 tsp. salt
- 2 tsp. whole cumin seeds
- 1 medium onion, chopped (1 1/2 cups)
- 1 tsp. garam masala
- 1/8 tsp. cayenne pepper
- 3 cloves garlic, minced (1 Tbs.)
- 1 large tomato, diced
- Cilantro leaves for garnish, optional
1. Rinse and drain lentils, split peas, and mung beans; place in large bowl, and cover with hot water. Soak 30 minutes. Drain.
2. Combine drained lentil mixture, 1 Tbs. butter, 1 Tbs. ginger, turmeric, and 6 cups water in saucepan; bring to a boil. Cover, and simmer 1 hour, or until legumes are very soft. Whisk with wire whisk to break up lentils. Add spinach and salt, cover, and simmer 10 minutes more.
3. Meanwhile, heat remaining 2 Tbs. butter in small skillet over medium heat. Add cumin seeds; cook 30 seconds to 1 minute, or until seeds darken. Add onion, garam masala, and cayenne, and cook 3 to 5 minutes, or until onions soften and begin to brown. Stir in garlic and remaining 1 Tbs. ginger; cook 1 minute. Add tomato, and cook 2 to 3 minutes more, or until tomato releases juices and most of liquid has evaporated.
4. Stir tomato mixture into lentil mixture. Season with salt and pepper, if desired; garnish with cilantro, if using.
- Calories: 153
- Carbohydrate Content: 21 g
- Cholesterol Content: 12 mg
- Fat Content: 5 g
- Fiber Content: 7 g
- Protein Content: 7 g
- Saturated Fat Content: 3 g
- Sodium Content: 358 mg
- Sugar Content: 3 g