For reasons unknown, I was really craving lentil soup today for lunch. Luckily, I had some red lentils, which only take about 20 minutes to cook.
2 cups split red lentils, rinsed well
1 T tumeric
3 T ghee
salt to taste
1 onion, finely diced, or about 2 cups
2 stalks celery, sliced
6 baby carrots, sliced
4 cups chicken or vegetable broth
2 t ground cumin
1 t ground mustard
1 cup cilantro leaves, chopped
juice of 3 limes or to taste, divided
1 large bunch spinach leaves, torn
cooked brown rice
In a Dutch oven or large pot, add a little olive oil. Add the lentils, carrots, onion and celery. Saute for about 5 minutes to soften the veggies. Add the turmeric, 1 tablespoon of the butter, and 1 tablespoon salt. Continue sautéing for another minute.
Add broth, bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart, about 20 minutes.
Meanwhile, in a small frying pan over low heat, toast the cumin and mustard, stirring occasionally til fragrant. Add to lentils during the last five minutes of cooking.
Remove lentils from heat and add the cilantro, the juice of 2 limes and spinach. Stir til spinach wilts. Taste, then add additional lime juice if desired.
Serve the soup over rice with a spoonful of yogurt, if desired. Substitute olive oil for the butter and serve this vegan friendly.
Adapted from my Vegetarian Cooking cookbook