The first time I made this recipe it felt like my kitchen and everyone in it pulled on a soft wool sweater, grabbed a purring cat and settled in by the fire with a relaxing 'ahhhh'. This nourishing soup is the very definition of cozy, and is ridiculously simple to boot! <br /> <br />Adapted from the Gourmet Cookbook's "Red Lentil Dal with Tofu" (edited by the amazing Ruth Reichl), this dal uses ghee (clarified butter) to enhance flavor and nutrition, chopped spinach (or your favorite green) to help the presentation pop, and tweaks the spices for even more delicious eating. <br /> <br />You're welcome to use vegetable oil in place of the ghee, but I have included a recipe for ghee that is simple and so worth it. Ghee has a high smoke point, so you can use it in place of vegetable oil in any recipe, and it can be tolerated by most people who cannot otherwise eat dairy. You can also purchase ghee at most natural foods stores these days (but it is much more economical and satisfying to make your own) <br /> <br />

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