Put all ingredients up to the onion into a large soup pot and bring to a boil. Once lightly boiling, reduce to a simmer and cover. Cook until the dal breaks easily, 20-30 minutes.
While that is boiling, boil the carrots and potatoes in a separate pot. Watch closely -- boil until the potato and carrots begin to get tender, but still have a little bite. Drain them, reserving the liquid, and set aside.
Add the potato-carrot water to the boiling dal mixture to keep the right consistency. I used about 1 cup.
Once the dal is ready, use an immersion blender or countertop blender to puree.
In a small skillet, heat the oil until very hot but not smoking. Add the spices and stir until the cumin seeds begin to darken -- less than 1 minute.
Add the oil-spice mixture, reserved potatoes and carrots, and spinach, cook for 2-3 more miniutes and serve.
Optionally, grill a chicken breast and dice into 1/2 in cubes, and place with rice in the bowls before ladling in the soup.
Garnish with cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (373g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 55 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 7.2mg||2 %|
|Sodium 382.6mg||13 %|
|Potassium 887.3mg||23 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 29.3g|
|Protein 14.5g||21 %|
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Calories per serving: 253
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