Punjabi Lentil Soup

The Punjabi Lentils… but in a soup form.

2 TBSP vegetable oil
1 onion, thinly sliced
1/2 tsp salt
1 1/2 TBSP minced garlic
1 TBSP grated ginger
2 tsp coriander seeds, ground
1 tsp cumin seeds, ground
1/2 tsp chili powder (I used cayenne)
½ -1 tsp garage masala
1 can of whole or diced tomatoes with liquid
2 cups of water
1 cup lentils (I use red, they’re pretty)
2-3 handfuls spinach, roughly chopped
½-1 cup plain yogurt, whisked until smooth
garnish- cilantro

In a frying pan heat the oil until sizzly when splashed with water. When ready turn the heat down and cook the onions with salt until onions are soft and golden. Stir in garlic, ginger, coriander, cumin, chili powder, and garam masala and cook until fragrant, 2-3 minutes. Stir in tomatoes and water and add lentils and cook until lentils are soft, 20-30 minutes. Add spinach and cook until wilted. Turn down the heat and stir in yogurt (Don't let it boil! The yogurt will separate). Garnish with cilantro.