Red Lentil Soup with Lime (Deborah Madison)

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.

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