Red Lentil Soup with Lime and Spinach

Red Lentil Soup with Lime and Spinach
Servings: 4 Prep 15 mins Cook 35 mins Start to Finish 50 mins


  • 2 cups split red lentils (or yellow split peas), picked over and rinsed several times
  • 1 tablespoon turmeric
  • 2 tablespoons butter, divided
  • 1 tablespoon salt
  • 1 large onion, finely diced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground mustard
  • 1 bunch chopped cilantro
  • Juice of 3 limes, or to taste
  • 1 bunch spinach, chopped
  • 4 - 6 tablespoons plain yogurt, strained

Make It

1. 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.

2. 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.

3. Just before serving, add spinach to soup and cook just until it wilts. Top with a swirl of yogurt.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 477, Fat, total (g): 8, fiber (g): 4, Folate (µg): 599, calcium (mg): 245, iron (mg): 13, Percent Daily Values are based on a 2,000 calorie diet.