Lentils are a vegetarian source of protein and high in fiber. Spinach is particularly abundant in Vitamin A. The additional medley of fresh lime, cilantro, and warming spices rounds out this dish as a “comfort food.”
Ingredients
- 2 cups split red lentils, picked over and rinsed
- 2.5 quarts of water
- 1 T turmeric
- 3 T olive oil
- 1 large onion diced (about 2 cups)
- 2 tsp. cumin
- 1 tsp. ground mustard
- 1 bunch chopped cilantro
- Juice of 2 limes or to taste
- 1 large bunch of spinach leaves (or 10 oz. package) chopped into small pieces
Optional
- 1 cup cooked brown rice
- 6 T plain yogurt
Directions
- Put the lentils in a soup pot with 2.5 quarts of water, turmeric, olive oil
- Bring to a boil, and then lower the heat and simmer, covered, until the lentils are soft and falling apart, about 20 minutes.
- While the soup is cooking, in a medium skillet over low heat, cook the onion in 2 T of remaining olive oil 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, and then add the juice of 2 limes. Taste and add more if needed to bring up the flavors. The soup should be a tad sour.
- Just before serving add the spinach to the hot soup, and cook just long enough to wilt.
- If using the brown rice add it to the soup now and let it heat through for a minute. Serve the soup and swirl in a spoonful of yogurt if desired.
Yields 6 Servings
Nutrition Information per serving: Calories 278; Total Fat 8g; Saturated Fat 1g; Carbohydrate 37g; Fiber 7g; Protein 16g; Sodium 43mg. If adding optional brown rice and plain yogurt (whole milk), add the following per serving: Calories 46; Total Fat 1g; Saturated Fat 0g; Carbohydrate 8g; Fiber 1g; Sodium 7mg
Recipe adapted from Vegetarian Cooking for Everyone, Deborah Madison, 1997