Thursday, March 22, 2012

Red Lentil Soup with Lime

Another nice dish from Deborah Madison's Vegetarian Cooking For Everyone. We have a Bearss lime tree that's busting out fruit so this recipe caught my eye as I was looking for a soup to make as it's been a while since I've made one. This has a real Indian flavor so would go good with Indian lamb or a curry.

Red lentils, tumeric and buttah!

 Cooking the lentils with the butter


 Whole cumin and mustard seeds ground in the mortar.

 Onions getting soft
 Cilantro and limes (yes limes! Bearss mature yellow)
 Finished broth
Wilting the spinach.

The directions in Madison's book are a little unclear so I went with what I thought would work and the method here is how I did it.

Ingredients:
2 cups red lentils rinsed and drained
1 tablespoon tumeric
4 tablespoons butter
salt
1 large onion diced (about 2 cups)
2 teaspoons cumin seed ground
2 teaspoons mustard seed ground
1 bunch fresh cilantro (about 1 1/2 cups)
Juice of 3 limes
1 bunch fresh spinach leaves
Greek yogurt


Directions:
Add the lentils to a soup pot with 2 1/2 quarts cold water, the tumeric, 1 tablespoon of the butter and 1 tablespoon salt. Bring to a boil then lower the heat to allow the soup to simmer, covered, about 20 minutes.
Meanwhile heat a medium skillet over medium-low heat, add 2 tablespoons of the butter to melt, then add the diced onion with the ground mustard and cumin. Cook gently until the onion is soft, about 15 minutes.
Just prior to when the lentils are done, add the cilantro to the skillet with the onion to cook for a couple of minutes, then add the contents of the skillet into the soup pot to combine with the lentils. Stir then take off the heat and allow to cool for a few minutes. (At this point I decided to blend the contents of the pot with an immersion blender but that's an optional step for this dish. I liked the smooth and thin consistency the blending lent to it.)
Just prior to serving add the last tablespoon of butter to the skillet. Once it has melted, add the spinach to wilt, a couple of minutes in all.
At the table add some of the wilted spinach, a good dollop of the Greek yogurt and, if necessary, salt to taste.


Hey, while you're checking out this post, please feel free to drop a comment below! It would be great to know what you think about this dish, if you've tried cooking it yourself, or are planning to. A little feedback goes a long way!