Red Lentil Soup with Lemon
- 2 cups / 14 oz / 400 g split red lentils, picked over and rinsed well
- 1 tablespoon turmeric
- 4 tablespoons unsalted butter
- fine grain sea salt
- 1 large onion / ~ 2 cups, diced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons yellow mustard seeds
- 1 cup chopped cilantro
- Juice of three lemons, or to taste
- 1 large bunch of spinach leaves, chopped
- plenty of cooked (warm) brown rice, to serve
- plenty of plain Greek yogurt, to serve
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cilantro (1 cup)
- Cumin, ground (2 teaspoons)
- Lemons, Juice of (3)
- Onion / ~ 2 cups, large (1)
- Spinach, leaves (1 large bunch)
- Split red lentils (2 cups)
- Cooking & Baking
- Mustard seeds, yellow (1 1/2 teaspoons)
- Sea salt, fine grain (1)
- Turmeric (1 tablespoon)
- Pasta & Grains
- Brown rice, cooked (1 plenty)
- Dairy
- Butter, unsalted (4 tablespoons)
- Greek yogurt, plain (1 plenty)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published November 9, 2011 (1 year ago).
221 people saved this recipe.
