Mixed Daal (Mixed Lentil Soup)

Today's recipe is one of my favorite go to recipes because it's simple, fast, and easy to make.  After a long day of work, I typically try to cook something hearty, delicious, and doesn't require a lot of time (and of course, good for you).  A lot of times, on my drive home, I tend to call my mother and ask her for ideas on what to make for dinner.  This particular dish is her recipe that she was nice enough to share with me.  Thank you mom! :)

Ingredients:
1 cup Mixed Daal Lentils or equal parts chana daal (split bengal lentils), yellow moog daal (split yellow lentils), & masoor daal (split red lentils)*
1 TBSP EVOO (extra virgin olive oil)
1.5 tsp whole cumin
2.5 tsp green chili & ginger paste (I blended a serrano pepper & about 1.5 inches of ginger together)
1 tsp turmeric
2-3 small dried bay leaves
Handful of fresh spinach leaves
2.5 tsp lemon juice
1.5 tsp cumin & coriander powder mix
2 tsp sugar
Salt to taste
A little less than 1/2 tsp garam masala

Directions:
Wash lentils with warm water until the water turns clear.
Presoak lentils in hot water for 30 minutes.
In a pressure cooker, heat EVOO, and add cumin. 
After a minute or so (you will smell the cumin roasting), add curry leaves and the chili & ginger mixture.  
Add tomatoes, stir, and cook for about 2 minutes.
Add in the presoaked lentils and about a cup and a half of water (you should have equal parts water and lentils).
Stir in the turmeric, salt, & spinach.
Close the lid of the pressure cooker and cook for about 10-15 minutes.
After the cooker has cooled down (you can speed up the cooling process but placing the cooking in the sink and running cold water on top), open the lid and mix in the remaining ingredients.
Simmer for another 10 minutes
Enjoy with wheat tortillas and/or rice!

*The local Indian grocery store I shop at sells a prepacked bag called "Mixed Daal" which contains all of these lentils; however, they can be purchased separately at Whole Foods.