I made this Lemon Lentil Soup one night when Bart was working late and I thought, “Is this a lot of work when I could have just had a bowl of cereal?”
And yes, this was more work than a bowl of cereal, but it was also much more delicious than a bowl of cereal (I kid. Nothing is better than a bowl of cereal. Ella, at birth, was probably 95% Cinnamon Toast Crunch).
Bart only got a tiny bit of this Lemon Lentil soup, because I ate two huge bowls for dinner, and then another enormous bowl for lunch the next day. I loved this.
Also, my mom probably doesn’t even recognize me anymore, what with the voluntary eating of lentils.
lemon lentil soup recipe
Lemon Lentil Soup
I made this Lemon Lentil Soup one night when I was home by myself and it was SO good, there was hardly any left when my husband got home! Full recipe here!
- 2 cups split red lentils rinsed well
- 1 tablespoon turmeric
- 4 tablespoons butter
- 2 tsp salt
- 1 small/medium onion chopped
- 2 teaspoons cumin
- 1 1/2 teaspoons yellow mustard seeds
- 1 cup chopped cilantro
- 1/4 - 1/2 cup lemon juice
- 1 large bunch of spinach leaves or chard or kale chopped
- 2-3 cups cooked brown rice
- Plain yogurt
In a large pot, mix 7 cups water, lentils, turmeric, 1 tablespoon of the butter, and salt. Bring to a boil, then reduce heat and simmer, covered, until the lentils are very soft (about twenty minutes). Puree with an immersion blender (if you don't have an immersion blender, frankly, I wouldn't bother blending it. Just mash it around with a fork or potato masher). Salt to taste, if needed.
While the lentils are cooking, chop the onion. In a skillet over low heat cook the onion in 2 tablespoons of the butter along with the cumin and mustard seeds, stirring occasionally. When the onions have softened, 8 - 10 minutes, add the cilantro and cook for a few seconds before removing from the heat. Add the whole thing to the soup, then add the lemon juice a bit at a time, until the flavor has a tang that you like.
Just before serving, add the last of the butter to the skillet, when melted, toss in the spinach/chard/kale and a big pinch of salt. Stir well, and cook just long enough for the greens to collapse.
To serve, put a scoop of rice in each bowl, then ladle the soup over the top, sprinkle on the spinach, and finish with a big dollop of yogurt.
(from 101 Cookbooks)