Lentil Soup with Spinach

Lentil Soup with Spinach

2 cups split red lentils, picked over and rinsed several times
1 tablespoon tumeric
3 tablespoons coconut oil
1 large onion, finely diced
2 teaspoons ground cumin
1 teaspoon mustard
1 bunch cilantro, chopped
Juice of 3 limes
1 bunch spinach leaves,chopped small

Put the lentils in a soup pot with 2½ quarts water, turmeric, 1 tablespoon of coconut oil. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart, about 20 minutes. Puree for a smooth and nicer looking soup.

While the soup is cooking, prepare the onion flavoring: In a medium skillet over low heat, cook the diced onion in 2 tablespoons of the remaining coconut oil 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.

 Compliments of http://freddipakier.com 
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