Adapted from one of my favorite cookbooks, "Moosewood Restaurant Cooks at Home"
Serves 4-6
1 1/2 cups red lentils
4 cups water
1 onion, chopped (about 1 cup)
1 fresh green chile, minced
3 tbsp. vegetable oil
2 sweet potatoes, peeled and diced (about 4 cups
1 tbsp. mild curry powder
1 tsp. ground cumin
2 tbsp. grated fresh gingerroot
2 cups water
1/2 head cauliflower (about 4 cups florets)
2 green or red bell peppers, chopped (about 2 cups)
10 oz. fresh or frozen spinach
2-3 tbsp. fresh lemon juice
Salt to taste (about 2 tsp.)
Rinse the lentils. In a covered saucepan, bring the water and lentils to a boil. Reduce the heat, uncover, and simmer for about 30 minutes, until tender.
In a large soup pot, sauté the onion and chile in the oil for several minutes. Add the sweet potatoes, curry powder, cumin, and ginger and continue to sauté for 2 to 3 minutes, stirring often. Pour in the 2 cups of water. Cut the cauliflower into florets and add to the pot. Add the bell peppers, cover, and simmer for 10 minutes.
When the cauliflower is tender, stir in the spinach, the dal, and the lemon juice. Simmer just until the spinach has wilted. Add salt to taste, and serve immediately.