RED LENTIL AND SPINACH SOUP
Red lentils are quick-cooking beans, making them an obvious choice for last-minute meals. Their texture is starchier than regular lentils, and they have a light, sweet taste reminiscent of potatoes. For a creamier soup, add a dollop of Cucumber Yogurt (page 184). For a hint of spice, serve it with the Cilantro-Jalapeño Sauce (page 184).
Yield serves 4
Number Of Ingredients 12
Steps:
- In a soup pot, heat the olive oil and add the onion. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the ginger, coriander, mustard seeds, cumin, turmeric, cayenne, lentils, garlic, and a dash of salt, and cook for 1 minute more.
- Add 5 cups water and bring to a boil. Decrease the heat and simmer, stirring occasionally, until the lentils have cooked into a purée, about 20 minutes. Taste and add more salt, if necessary.
- Just before serving, stir in the spinach and cook for 1 minute to wilt.
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