Red Lentil Soup

  • 2 cups split red lentils, picked over and rinsed
  • 1 T turmeric
  • 4 T butter
  • salt
  • 1 large onion, finely diced, about 2 cups
  • 2 t ground cumin
  • 1.5 t mustard seeds or 1 t ground mustard
  • 1 bunch cilantro, chopped, about 1 cup
  • 3 limes juiced
  • 1 large bunch spinach leaves, chopped
  • 1 cup cooked rice
  • 4-6 T yogurt

Put the lentils in a soup pot with 2.5 quarts of water, the turmeric, 1 T of the butter, and 1 T salt. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart, about 20 minutes. Puree for a smoother, nicer-looking soup.

While the soup is cooking, prepare the onion flavoring in a medium skillet over low heat. Cook the onion in 2 T of the remaining butter with cumin, mustard, and stirring occasionally. When soft, about the time the lentils are cooked, or after 15 minutes, add the cilantro and cook for a minute more. Add the onion mixture to the soup, then add the juice of 2 limes. Taste, then add more lime as needed to bring up the flavors, a tad sour.

Just before serving, add the last T of butter to a wide skillet. When foamy, add the spinach, sprinkle with salt, and cook just long enough to wilt. If the rice is warm, place a spoonful in each bowl, if it’s leftover, add it to the soup and let it heat through for a minute. Serve the soup, divide the spinach among the bowls, and swirl in a spoonful of yogurt.

From Vegetarian Cooking for Everyone by Deborah Madison

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2 responses to “Red Lentil Soup

  1. Pingback: Yellow Split Pea Daal | Suburbhomestead's Blog

  2. Pingback: Pitfalls of cooking and Mr P: things get more slippery! « avatarofmrbean

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