Red Lentil Soup with Lemon
Ingredients
The soup
-
2
cups
split red lentils
-
1
tablespoon
turmeric
-
4
tablespoons
unsalted butter
-
1
large
onion, diced
-
2
teaspoons
ground cumin
-
1 ½
teaspoons
yellow mustard seeds
-
1
cup
chopped cilantro
-
Juice of 3
lemons
-
1
large bunch
spinach leaves, chopped
To serve
-
plenty of
cooked brown rice
-
plenty of
plain Greek yogurt
Instructions
- Cook lentils with water, turmeric, butter, and salt until soft, then puree.
- Sauté onion with cumin and mustard seeds until soft, then mix with the soup.
- Add lemon juice to the soup gradually, adjusting to taste.
- Sauté spinach in remaining butter until wilted.
- Serve soup over rice, topped with spinach and yogurt.
Nutrition Facts (estimated)
Servings
6
Calories
297
Total fat
9g
Total carbohydrates
39g
Total protein
16g
Sodium
8mg
Cholesterol
20mg
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