1. Rinse the lentils well. 2. In a saucepan, add water and lentils; cover pan and bring to a boil. 3. Lower the heat, uncover the pan, and simmer for 30 minutes or until tender. 4. In a big soup pot, heat vegetable oil over medium-high heat. 5. Add onion and minced chile; saute for several minutes. 6. Add the sweet potatoes, curry powder, cumin, and ginger; saute 2-3 minutes, stirring often. 7. Add in the 2 cups of water. 8. Add the cauliflower florets and bell peppers; cover and simmer for 10 minutes. 9. 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. 10. When the cauliflower is tender, add in the spinach, lentil puree, and lemon juice. 11. Simmer just until the spinach has wilted. 12. Add salt to taste and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
