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Recipes - Red Lentil Soup with Lemon

Recipe Name

Red Lentil Soup with Lemon

Submitted by Guest
Recipe Description from 101 Cookbooks site
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 5 Cook Time (minutes) 30 Ready In (minutes) 35
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
cupslentils 1 c dry lentils
1
tablespoonturmeric, ground
4
tablespoonsunsalted butter, cold
2
cups, choppedOnion, chopped
2
teaspoonsSpices, ground cumin
1
cupcilantro, fresh, chopped
1/2
cuplemon juice fresh (one lemon)
4
cupsSpinach
Steps
Sequence Step
2Put the lentils in a pot with 7 cups / 1.6 l water, the turmeric, 1 tablespoon of the butter, and 2 teaspoons salt. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart - twenty minutes or so. Puree with a hand blender. Add more water until the soup is the consistency you like, then taste and add more salt if needed. Keep the soup warm/hot. While the lentils are cooking, prepare the onion. In a skillet over low heat cook the onion in 2 tablespoons of the remaining butter along with the cumin and mustard seeds, stirring occasionally. When the onions have softened, roughly 10 or 15 minutes, add the cilantro and cook for a few seconds before removing from the heat. Add the onion mixture to the soup, then add the juice of the lemons, one lemon at a time - until the soup has a nice bit of tang. Also, add more salt to taste at this point if needed. Just before serving, add the last of the butter to the skillet, when hot add the spinach and a good pinch of salt. Stir well, and cook just long enough for the spinach to collapse. Serve by placing a scoop of rice in each bowl, then soup, spinach, and a dollop of yogurt.






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