Red lentil soup with spinach and lime


Red lentil soup with spinach and lime
Inspired by Deborah Madison's red lentil soup
1.5 tbsp coconut oil or ghee (or mixture of)
1 onion, chopped
3 garlic cloves, minced
1 tsp mustard seeds
1 tsp ground cumin
1 tsp curry powder
1/4 tsp garam masala
1/2 tsp sea salt
1 carrot, peeled and diced
1 celery stalk, diced
2 c red lentils, rinsed
8 cups water
1-2 cups spinach
1 bunch of cilantro, rinsed and chopped
juice of 2 limes

Heat oil in a large dutch oven or soup pot. Add the onion, sautéing until transparent. Add the garlic, mustard seeds, cumin, curry, garam masala, salt, carrot, and celery. Stir well, cooking for a couple of minutes. Now add the lentils and water. Bring to a boil. Cook for 20-25 minutes or until the lentils are very soft and falling apart. Stir in the spinach. Turn off the heat, add cilantro and lime juice. Stir well.

Garnish bowls with a dollop of plain yogurt and cilantro. Serve as is or over a bowl of brown rice or millet. This soup tastes best the next day.