Red Lentil Soup with Lime and Spinach
at-a-glance
Serves 4
Prep Time: 15 minutes
Cook Time: 35 minutes
2 cups split red lentils (or yellow split peas), picked over and rinsed several times1 tablespoon turmeric2 tablespoons butter, divided1 tablespoon salt1 large onion, finely diced2 teaspoons ground cumin1 teaspoon ground mustard1 bunch chopped cilantroJuice of 3 limes, or to taste1 bunch spinach, chopped4 to 6 tablespoons plain yogurt, strained
Place lentils in a soup pot with 2 1/2 quarts water, turmeric, 1 tablespoon butter and salt. Bring to a boil; lower heat and simmer, covered, until lentils are soft, about 20 minutes. Puree in a blender or food processor.Cook onion in remaining 1 tablespoon butter with cumin and mustard over low heat until soft, about 15 minutes. Stir occasionally. Add cilantro and cook for 1 minute. Add onion mixture to soup and season with lime juice.Just before serving, add spinach to soup and cook just until it wilts. Top with a swirl of yogurt.
Nutritional information per serving
(3 cups): 477 calories, 15% fat (8g), 59% carbohydrate, 26% protein, 4 g fiber, 13 mg iron, 245 mg calcium, 599 mcg folate
