Thursday, June 26, 2008
Recipe: Red Lentil Soup with Mustard Greens and Lime
This recipe is a variation of classical Indian dahl. Red lentils? The bright yellow color of this summery soup comes from turmeric, a great medicinal spice. Enjoy!
Serves 4 to 6
2 cups split red lentils, picked over and rinsed several times
1 tablespoon turmeric
4 tablespoons butter
1 large onion, finely diced (about 2 cups)
2 teaspoons ground cumin
1 1/2 teaspoons mustard seeds
1 bunch mustard greens, chopped (or other green vegetable)
Juice of 3 limes or to taste
1 cup cooked rice
4 to 6 tablespoons yogurt
Put the lentils in a soup pot with 2 1/2 quarts water, the turmeric, 1 tablespoon of the butter, and 1 tablespoon salt. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart, about 20 minutes.
While the soup is cooking, prepare the onion flavoring:
In a medium skillet over low heat, cook the onion in 2 tablespoons of the remaining butter 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, then add the juice of 2 limes. Taste, then add more if needed to bring up the flavors. The soup should be a tad sour.
Just before serving:
Add then last tablespoon of butter to a wide skillet. When foamy, add the mustard greens and cook just long enough to wilt.
If the rice is warm, place a spoonful in each bowl. If it's leftover rice, add it to the soup and let it heat through for a minute.
Serve the soup, divide the mustard greens among the bowls, and swirl in a spoonful of yogurt.
-Recipe adapted from"Vegetarian Cooking for Everyone" by Deborah Madison