Adrienne Gajownik


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.