Title: Red Lentil Soup with Lime
Categories: Deborah, Madison
Yield: 4 Servings

2 c Split red lentils; picked
-over and rinsed several
-times
1 tb Turmeric
4 tb Butter
Salt
1 lg Onion; finely diced
2 ts Ground cumin
1 1/2 ts Mustard seeds; or 1 teaspoon
-ground mustard
1 bn Cilantro; chopped
3 Limes; or to taste , Juice
-of
1 bn Spinach leaves; chopped
-small
1 c Cooked rice
4 tb Yogurt; up to 6

Put the lentils in a soup pot with 2 1/2 quarts water, turmeric, 1
tablespoon of butter, and 1 tablespoon 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.

While the soup is cooking, prepare the onion flavoring: In a medium skillet
over low heat, cook the onion in 2 tablespoons of the remaining butter with
the cumin and mustard, stirring occasionally. When soft, about the time the
lentils are cooked or after 15 minutes, add the cilantro and cook for a
minute more. Add the onion mixture to the soup, then add the juice of 2
limes. Taste, then add more if needed to bring up the flavors. The soup
should be a tad sour.

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

Yield: 4 to 6 servings

Formatted by suechef@sover.net

NOTES : All recipes courtesy of Deborah Madison, "Vegetarian Cooking for
Everyone"
Recipe by: COOKING LIVE #CL9111

Posted to MC-Recipe Digest by Nancy Berry on May 15,
1998