Red Lentil and Lemon Soup

Red lentil and lemon soup is easy to make and the flavors compliment each other for a delightful dish. The lentils and onion make this rural and fulfilling. The lemon includes a splendor that is unpretentious however pulls everything together. Include remaining dark colored rice, plain yogurt and spinach or kale leaves and you have a bravo and consoling supper.

The formula requires a hand emulsifier yet the soup can be done up in a consistent stand blender (simply be cautious as the soup is hot).

Note: In these photographs, I've mixed the red lentil and lemon soup to an extremely smooth surface however it is likewise tasty left to some degree stout.



Red Lentil and Lemon Soup


Prep time
Cook time
Total time
This soup is comforting, delicious and freezes well. Great to make up quickly when you have leftover rice.
Author: 
Recipe type: Soup
Serves: 6
Ingredients
  • 2 cups split red lentils, picked over and rinsed well
  • 1 tablespoon turmeric
  • 4 tablespoons unsalted butter - divided (be sure to read through recipe first)
  • 2 teaspoons salt
  • 1 large onion (2 cups), diced
  • 2 teaspoons ground cumin
  • 1½ teaspoons yellow whole mustard seeds
  • Juice of three lemons, or to taste
  • 1 large bunch spinach or kale leaves, chopped
  • Plenty of cooked (warm) brown rice, to serve in soup
  • Plenty of plain Greek yogurt, to serve
Instructions
    1. Put the lentils in a large pot with 7 cups water, the turmeric, 1 tablespoon of the butter, and 2 teaspoons salt. Bring to a boil, then lower the heat, cover and simmer, until the lentils are soft and falling apart, about 20 minutes or so. Puree this mixture with a hand blender. Add more water until the soup is the consistency you like, then taste and add more salt if needed. Keep the soup warm.
    2. While the lentils are cooking, prepare the onion. In a skillet over low heat cook the onion in 2 tablespoons of the remaining butter along with the cumin and mustard seeds, stirring occasionally. When the onions are softened, roughly 10 to 15 minutes. Add the onion mixture to the soup, then add the juice from the lemons, until the soup has a nice tang to your liking. Add more salt to taste at this point if needed.
    3. Just before serving, add the last of the butter to the skillet. When hot add the spinach and a good pinch of salt. Stir well and cook just enough for the spinach to collapse.
    4. Serve by placing a scoop of rice in each bowl, then soup, spinach, and a dollop of yogurt.
Hakan Yerlikaya
Hakan Yerlikaya

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