This simple soup from North India is spiked with warming spices, such as ginger and cinnamon, and served piping hot in winter and early spring.
(Yield: 4 servings)
- 1 tbsp coconut oil
- 2 tbsp mung dal, washed and drained
- 1 tsp dried ginger
- 3 large, ripe tomatoes, chopped
- ½ tsp ground Ceylon cinnamon
- ½ tsp mild chili powder
- ½ tsp finely ground black pepper
- ¼ cup chopped cilantro, divided
- In a large, heavy-bottomed saucepan over medium heat, warm oil. Add dal and ginger; fry until a nutty aroma develops, 3–4 minutes. Add tomatoes and cook until soft, 5–6 minutes. Sprinkle in cinnamon, chili powder, and black pepper; cook 1 minute. Stir in 1/8 cup cilantro; cook 1 minute. Add 2 ½ cups water and bring mixture to a boil; reduce heat to medium-low and simmer, partially covered, until lentils are broken down and mushy, 30–35 minutes. Remove pan from heat and let cool, 5 minutes.
- Pour mixture into a blender and blend until smooth. Strain through a sieve or fine strainer over the saucepan to catch the liquid; discard tomato skins and seeds. Season soup with salt to taste, top with remaining 1/8 cup cilantro, and serve piping hot.
NUTRITIONAL INFO 81 calories per serving, 4 g fat (3 g saturated), 10 g carbs, 2 g fiber, 3 g protein, 19 mg sodium.