Red lentil Soup with Baby Spinach

Dried Red Lentil / Mushurir Dal - 3/4 cup
Tomato - 1, chopped
Turmeric - a pinch
Salt
Water - 3 cups
Shallots - 3, finely sliced
Garlic - 4, thinly sliced
Green Chilli - 2, finely chopped
Baby Spinach - 2 cups
Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Lemon Juice - 1 tsp

Heat oil in a pan. Add mustard seeds. When the seeds begin to pop, add shallots, garlic and green chilli. Cook till the shallots begin to change color.

Now add the red lentil, chopped tomato, salt, turmeric, water and cover and cook till the lentils is done. It should take around 20 minutes.

Once the soup reaches the desired consistency, remove the cover and add the spinach leaves. Cook for a few minutes more till the leaves begin to wilt. The leaves should remain bright green and should not be overcooked.

Remove from heat, add a dash of lemon juice on top and serve immediately.