Palong Shaker Dal (Bengali Lentil and Spinach Soup)
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Ingredients
- 150 g red lentils
- 300 g spinach
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 2 tbsp mustard oil
- 1 fresh green chillies
Nutrition (per serving)
- Calories
- 214 kcal
- Protein
- 11.5 g
- Carbohydrate
- 23.9 g
- of which sugars
- 1.8 g
- Fat
- 8 g
- of which saturates
- 1 g
- Fibre
- 4 g
- Salt
- 0.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the red lentils and boil in 1 litre water with the ground turmeric for 18 minutes until soft.
- 2
Heat the mustard oil in a small pan and fry the cumin seeds and garlic for 1 minute, then stir into the lentils.
- 3
Add the spinach and whole green chilli and simmer for 5 minutes until wilted.
- 4
Blitz half the soup smooth with a stick blender and stir back in for a thicker body, or leave it all chunky.
- 5
Season to taste and serve hot in bowls.
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