This easy Indian lentil soup is warm and nutty, infused with rich spices, and brightened with a big squeeze of sour lime.
Allergen Note: Contains milk.
Finely chop 1 tablespoon of ginger, including the peel. Finely chop the jalapeño, if you want a kick.
In a pot over medium heat, warm 1 tablespoon canola oil. When it shimmers, add the dal spice blend and stir until fragrant and the cumin seeds are lightly toasted, 30 seconds. Add the ginger and jalapeño, if using, and stir until fragrant, 30 seconds. Add the lentils, 3 cups water, and 1 tablespoon salt. Bring to a boil, then turn down the heat, cover with a lid, and simmer, stirring occasionally, until the lentils are completely soft and fall apart, 20 minutes.
Stir in the spinach and cook until wilted, 1 minute. Remove from the heat and stir in the juice of 2 limes. Season to taste with salt and additional lime juice if needed.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Pick the cilantro leaves and toss the stems.
Spoon the rice into bowls and ladle the dal on top. Dollop with the yogurt, scatter with the cilantro leaves, and serve warm.