Wash and soak the masoor dal in water for 30 minutes.

Wash and clean the spinach leaves. Chop roughly.

In a soup maker, add the soaked and drained masoor dal, spinach, carrot, ginger, salt, pepper and water and set to puree mode. Alternatively, pressure cook this with 400 ml water in a small pressure cooker. When cooled, blend with 350 ml water in a blender and bring to a simmer. Serve hot.

This recipe yields a big batch of soup worth 230 calories and 115 calories per large 500 ml serving