adapted from Vegetarian Cooking for Everyone, by Deborah Madison.
We love this soup and eat it regularly since introduced to it by our friend Leslie!
2 cups spit red lentils
1 T turmeric
4 T butter
1 large onion, finely diced, about 2 cups
2 t ground cumin
1.5 t mustard seeds of 1 t ground mustard
1 bunch chopped cilantro
juice of 3 limes
1 large bunch kale (we use kale; Deborah suggests spinach)
1 cup cooked rice
4-6 T yogurt
Put lentils in a soup pot with 2 1/2 quarts of water, turmeric, 1 T of better, and 1 T salt. Bring to a boil, then lower the heat and simmer, covered until the lentils are soft, about 20 minutes.
While soup is cooking, prepare in skillet, the onions in 2 T of remaining butter with cumin and mustard. When soft, add cilantro and cook another minute. Add this to soup then add juice of 2 limes. Just before serving, saute kale or spinach in skillet with remaining T of butter, and add to soup. Adjust salt and serve over rice. Optional dollup of yogurt in your bowl, also optional vinegar from your jar of pickled jalapenos.