Moong Dal & Spinach Soup
A silky, golden-green soup of yellow mung lentils and spinach, gently spiced with cumin, ginger and black pepper and brightened with lemon. Light, nourishing and full of protein.
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Ingredients
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Steps
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Start your free weekContinue with free accessCook the dal
Simmer the dal with the water, turmeric and 1 tsp salt for 20 minutes until completely soft.
Add the spinach
Add the spinach and simmer for 3 minutes. Blend until smooth.
Temper
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Finish
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Cook the dal
Simmer the dal with the water, turmeric and 1 tsp salt for 20 minutes until completely soft.
Add the spinach
Add the spinach and simmer for 3 minutes. Blend until smooth.
Temper
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Indian meals traditionally don't include a separate soup course — dal plays that role. But blended, thinner dal soups like this one have become popular as light, healthy meals.
Mung dal is chosen because it's the easiest lentil to digest, and spinach adds colour and iron.
⭐ Why It's Famous
Nourishing, light and vegan, it's a bowl of comfort with a healthy twist.
💡 Fun Fact
Split mung dal cooks in about 20 minutes without soaking, making it the quickest lentil in the Indian pantry.
North India
28.61°N, 77.21°E
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