Red Lentil Soup with Lime

2 cups Red Lentils (Picked over and rinsed several times)

1 tbsp Turmeric

4 tbsp Butter

  Salt

1  large Onion, finely diced, (about 2 cups)

2 tsp  ground Cumin

1 ½ tsp  Mustard Seeds (or 1 tsp ground)

1  bunch Cilantro chopped, about 1 cup.

  Juice of 3 Limes or to taste

1  large bunch Spinach leaves, chopped into small pieces

1 cup  cooked Rice or Saffron Rice

4 to 6 tbsp  Yogurt

Put lentils in a soup pot with 2 ½ quarts of water, along with the turmeric, 1 tablespoon of butter and 1 tablespoon of salt. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart, (about 20 minutes).  Puree for a smooth and nicer looking soup with an immersion blender.

While the soup is cooking, prepare the onion.  In a medium skillet over low heat cook the onion in 2 tablespoons of butter along with the cumin and the mustard, stirring occasionally.  When soft add the cilantro and cook for an additional minute.  Add the onion mixture to the cooked and pureed lentils, then add the juice of 2 limes.  Taste, then add more lime juice if needed to your desired tartness. The soup should be a tad sour.

Just before serving, add the last tablespoon of butter to a wide skillet. When the butter is foamy, add the spinach, sprinkle with a little salt and cook just long enough to wilt the spinach. If the rice is warm, place a spoonful in each bowl. If it is leftover rice, add it to the soup and let it heat through for a minute. In serving the soup, divide the spinach among the bowls, and swirl in a spoonful of yogurt.

From: Vegetarian Cooking for Everyone by Deborah Madison

 ISBN 0-7679-0014-6