Red Lentil and Spinach Soup

Name: Red Lentil and Spinach Soup
Yield: serves 4
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, minced; 2 tablespoons minced fresh ginger; 1 tablespoon ground coriander; 1 tablespoon brown mustard seeds; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; Pinch of cayenne pepper; 1 cup red lentils; 2 cloves garlic, minced; Salt; 2 cups firmly packed spinach leaves, coarsely chopped

December 14, 2011

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).

Recipe notes

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