Spinach Mung Dal Soup

1-2 teaspoon unrefined sesame oil
1 tablespoon date paste
1 teaspoon fresh minced ginger
2 garlic cloves, minced
1/2-1 teaspoon crushed black pepper
A pinch of red chili flakes (optional)
2 teaspoons cumin powder
1/4 teaspoon cardamom powder
1 teaspoon allspice
1-2 teaspoons lemon/lime juice
2 tablespoons nut paste (pumpkin seeds and walnuts)
Salt, to taste
1 cup chopped leeks or onions
1/2 cup chopped celery
1 cup cooked yellow split mung beans
1/2 cup coarsely chopped spinach
1/2 cup diced carrots
2-4 cups water or vegetable broth

Take a stock pot, add the oil and saute the chopped veggies along with all the seasonings except spinach. Sauté for 5-10 minutes. Now, add the spinach and water to the mixture. Sauté for few more minutes. At the end add the mung beans and simmer until everything is well incorporated.
Blend to a soup like consistency. When ready to serve, garnish with parsley and tomatoes. Small cubed avocados go well with this soup.

Call Us Text Us