Masoor dal with palak, seasoned with basil and ilaichi makes a spicy soup that is delicious, fast and easy.
This is an excellent soup: flavorful, colorful and simple. I made very few changes (fresh basil, more water and a tad more of each of the spices). - 26 Jun 2005 (Review from Allrecipes US | Canada)
Very flexible recipe. I made it the first time as written. I have made it several times now and I have altered it a little. I saute chopped carrot with the onion and use twice as much liquid as recipe calls for. I also use 1/2 broth and 1/2 water, leave out added salt if using canned broth. I puree 1/2 the soup and leave the rest chunky. It's also great with fresh spinach thrown in near the end of cooking. Great flavor from the spices and makes the house smell great when it cooks. - 01 Jan 2008 (Review from Allrecipes US | Canada)
Very tasty. I recommend blending only half of the lentil mixture, because it is much more stew-like than soup-like. Also, I added chopped fresh basil to keep it fresh-tasting, served it with rice, and flavored with tamari rather than salt and pepper. Try adding 1/2 - 1 teaspoons each of tumeric and coriander for more spice. - 02 Jan 2006 (Review from Allrecipes US | Canada)