Tomato Spinach Dal Soup

Wow, what quick and hearty soup to whip up in a hurry…


  • 2 teaspoons olive oil
  • 2 shallots (or 1 small onion) chopped finely
  • 1 small piece of fresh ginger chopped finely (about 1 teaspoon)
  • 1 small jalapeno hot pepper chopped finely (or 1 teaspoon hot cayenne pepper)
  • 2 garlic cloves squeezed thru a garlic pressed or chopped finely
  • 2/3 cup of red lentils (dal Masood)
  • 1 teaspoon curry powder
  • 1 teaspoon coriander
  • 6 small Campari (medium) tomatoes halved then quartered
  • 2 cups (8ozs) vegetable broth + another cup if needed
  • 2 handfuls baby spinach chopped into small bits
  • salt and black pepper

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  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½  teaspoon salt
  • 1½ sticks unsalted butter (12 tablespoons), softened
  • 1/4 cup vegetable shortening
  • 1 ½ cups granulated sugar, plus 3 tablespoons for rolling cookies
  • 2 large eggs
  • 1 tablespoon ground cinnamon for rolling cookies

Preparation Method:

  1. Heat oven 400 degrees. Grease a cookie sheet or line with parchment paper.
  2. Whisk flour, cream of tartar, baking soda, and salt together in a medium bowl; set aside.
  3. Either by hand or with an electric mixer, cream butter, shortening and 1 ½ cups sugar until combined.
  4. Add eggs and mix well.
  5. Add dry and beat at low-speed until just combined.
  6. Mix remaining 3 tablespoons of sugar with cinnamon powder in a shallow bowl.
  7. Working with a scant 2 tablespoons of dough each time, roll dough into balls.
  8. Roll balls in cinnamon sugar and place on cookie sheet about 2 inches apart.
  9. Bake, until the edges of the cookies, are beginning to set and centers are soft and puffy 9-10 minutes.
  10. Let cookies sit on cookie sheet for 2 minutes before transferring them to wire racks.

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