Red Lentil Vegetable Soup with Lemon
- 2 cups split red lentils, rinsed well
- 1 medium-large carrot, diced small
- 1 TB turmeric
- 4 TB unsalted butter
- Fine grain sea salt
- 2 cups diced onion
- 2 tsp ground cumin
- 1 1/2 tsp yellow mustard seeds
- 1 cup chopped cilantro
- Juice of 1 large lemon, to taste
- 1 large bunch spinach leaves, chopped
Using red lentils, carrot, and turmeric in this smooth soup gives it a beautiful warm hue to match its warming flavors, and lemon juice elevates it to whole new level! Serve it with a scoop of warm brown rice and a dollop of plain Greek yogurt.
Combine lentils, 6 cups water, carrot, turmeric, 1 TB of butter, and 2 tsp salt in a large pot. Bring to a boil, lower heat and simmer, covered, until the lentils and carrots are soft, about 20 minutes. Puree with a hand held or table top blender (and return to pot). Add water if too thick. Keep soup warm/hot. While the lentils are cooking, heat a skillet over low heat and cook onion in 2 TB butter with cumin and mustard seeds. Stir occasionally. When onions are soft , about 10-15 minutes, add cilantro and cook for a few seconds to wilt. Remove skillet from heat then add the onion mixture to the soup. Add lemon juice, 1 TB at a time, until nice and tangy. Adjust salt to taste. Right before serving, heat the remaining TB of butter in the skillet. When hot, add spinach with a pinch of salt. Cook just long enough to wilt.