Red Lentil Soup With Vadouvan Spice Blend

Entered for safekeeping from Vegan Fat-Free Kitchen, this sounds so yummy: Indian lentil soup, with Vadouvan spice (a curry with roasted onion-shallot showing the French/Belgian influence in Pondicherry). Use Vadouvan Indian Spice Blend - Gourmet or purchase online.

• Ready In: 54 mins
• Serves: 4-6

Ingredients

• 1⁄2 teaspoon cumin seed
• 1⁄2 teaspoon mustard seeds
• 1  onion, chopped
• 1 1⁄2 cups  masoor dal or 1  small red lentil, picked over and rinsed
• 4  cups water
• 1⁄3 cup  vadouvan mixed spice (Vadouvan Indian Spice Blend - Gourmet)
• 2  garlic cloves, minced
• 1⁄2 teaspoon ground coriander
• 1 (15 ounce) can diced tomatoes (fire-roasted is best)
•  salt, to taste
• 3 -4  cups  Baby Spinach

Directions

1. Spray a large pot lightly with oil and heat it over high heat. When hot, add the cumin and mustard seed; cook for 1 minute or until seeds begin to pop.
2. Add the onion and saute for 3 minutes.
3. Add the lentils, water, Vadouvan, garlic, and coriander. Bring to a boil, reduce heat, and cook, covered, until lentils are completely soft, about 20 minutes.
4. Add the tomatoes and salt to taste. Simmer, uncovered, adding more water if necessary, for about 20 minutes.
5. Just prior to serving, stir in the spinach and cook just until wilted but still bright green.