Ingredients:
1 1/2 cups red lentils
4 cups hot water
1 onions, chopped
1 fresh green chili peppers, minced
3 tablespoons vegetable oil
4 cups diced sweet potatoes
1 tablespoon mild curry powder
1 teaspoon ground cumin
2 tablespoons grated fresh gingerroot
2 cups water
4 cups cauliflower florets
1 green bell peppers, chopped
1 red bell peppers, chopped
10 ounces fresh baby spinach
2 -3 tablespoons fresh lemon juice
salt
Directions:
Rinse the lentils well.
In a saucepan, add water and lentils; cover pan and bring to a boil.
Lower the heat, uncover the pan, and simmer for 30 minutes or until tender.
In a big soup pot, heat vegetable oil over medium-high heat.
Add onion and minced chile; saute for several minutes.
Add the sweet potatoes, curry powder, cumin, and ginger; saute 2-3 minutes, stirring often.
Add in the 2 cups of water.
Add the cauliflower florets and bell peppers; cover and simmer for 10 minutes.
While the vegetables are simmering, pour the lentils and their cooking liquid into the container of an electric blender and puree for 2-3 minutes, to make a smooth dahl.
When the cauliflower is tender, add in the spinach, lentil puree, and lemon juice.
Simmer just until the spinach has wilted.
Add salt to taste and serve.
Servings: 4
Time preparation: 40 min.
Time total: 86 min.