Red Lentil Soup With Lime

Recipe Ingredients

2 cups	474ml	Split red lentils - picked over
		And rinsed several times
1 tablespoon	15ml	Turmeric
4 tablespoons	60ml	Butter
		Salt - to taste
2 cups	125g / 4.4oz	Finely-diced onion
2 teaspoons	10ml	Ground cumin
1 1/2 teaspoons	7.5ml	Mustard seeds
		(or 1 tspn ground mustard)
1 cup	16g / 0.6oz	Chopped cilantro
		Juice of 3 limes - or to taste
1		Spinach leaves - chopped small pieces
1 cup	160g / 5.6oz	Cooked rice
4 tablespoons	60ml	Yogurt - (to 6 tbspns)

Recipe Instructions

Put the lentils in a soup pot with 2 1/2 quarts water, turmeric, 1 tablespoon of butter, and 1 tablespoon 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 smooth and nicer looking soup.

While the soup is cooking, prepare the onion flavoring: In a medium skillet over low heat, cook the onion in 2 tablespoons of the remaining butter with the cumin and mustard, 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 if needed to bring up the flavors. The soup should be a tad sour.

Just before serving, add the last tablespoon 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 rice, 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.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Deborah Madison, Vegetarian Cooking for Everyone - From the TV FOOD NETWORK - (Show # CL-9111 broadcast 04-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.