VCE: Red Lentil Soup With Lime

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* Exported from MasterCook *

 

Red Lentil Soup With Lime

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 226

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Rice

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups split red lentils -- picked over

and rinsed several times

1 tablespoon turmeric

4 tablespoons butter

Salt

1 large onion -- finely diced

(about 2 cups)

2 teaspoons ground cumin

1 1/2 teaspoons mustard seeds

OR 1 teaspoon ground mustard

1 bunch chopped cilantro -- about 1 cup

3 limes or to taste -- Juice of

1 large bunc spinach leaves

chopped into small pieces

1 cup cooked rice

4 tablespoons yogurt -- up to 6

 

SERVES 4 TO 6

 

Easy, fast, and so very good! Although the flavor is big, the soup is

thin. Keep it brothy or include a spoonful of rice in each bowl for

texture and body. A saffron-flavored rice is especially

complementary. Torn pita bread briefly sautéed in olive oil until crisp is

another very good addition to this soup.

 

Put the lentils in a soup pot with 2 1/2 quarts water, the turmeric, 1

tablespoon of the 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. Purée for a smooth and nicer-looking soup. (An

immersion blender is a great plus here.)

 

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 its 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.

 

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