Ganesh's White House-worthy vegan recipe

THIS RECIPE by Ganesh Selvakumar, of Broomall, was the winning selection for Pennsylvania in the 2013 Healthy Lunchtime Challenge.

LENTIL-SPINACH SOUP AND MINT CHUTNEY

1/2 cup dried, split chickpeas

1 teaspoon olive oil

2 cups packed fresh mint leaves

1 cup chopped onion

2 fresh green chilies, seeded and thinly sliced

1 clove garlic, minced

1 teaspoon tamarind paste

1/2 teaspoon salt

1/2 cup water

2 cups cooked red lentils

2 cups chopped spinach

1/4 cup chopped onions

1/2 teaspoon salt

6 cups water

1 teaspoon olive oil

2 fresh green chilies, seeded and thinly sliced

1/4 teaspoon mustard seed

1/4 teaspoon crushed red pepper

Pinch turmeric

Pinch cumin seeds

For the mint chutney: In a medium bowl, soak the split chickpeas in 4 cups of water for 30 minutes. Drain the chickpeas and set aside.

While the chickpeas are soaking, warm the oil in a small saute pan over low heat. Add the mint, onion, green chilies and garlic, and saute, stirring occasionally, for 3 minutes. Remove the pan from the heat and let the mixture cool. Transfer to a blender, add the tamarind paste and salt, along with the soaked chickpeas and ½-cup water, and blend to make a paste.

To make the lentil soup: In a large saucepan over moderate heat, combine the red lentils, spinach, onion and salt, and cook for 10 minutes. Add the 6 cups of water, reduce heat to low and simmer for 20 minutes.

Meanwhile, warm the oil in a small saute pan over low heat. Add the green chilies, mustard seed, crushed red pepper, turmeric and cumin seeds and toast, stirring, until mustard seeds pop, about 2 minutes. Stir spice mixture into soup; pour soup into bowls and top with chutney. Makes 6 servings.