Red Lentil Soup
2 cups red lentils, picked over & rinsed well (about 1 pound)
1 Tbsp tumeric
4 Tbsp unsalted butter
Sea salt
2 tsp ground cumin
1 small onion (or more), chopped
1 1/2 tsp yellow mustard seeds
1 cup cilantro, chopped
2-3 limes (or lemons)
Optional tasty toppings!
Large bunch of greens (spinach, mustard, beet greens, collards, etc), chopped
Brown Rice
Greek Yogurt
Wash lentils well in clear water. Drain. Put lentils in large pot with 7 cups water, tumeric, 1 tsp butter, and 2 tsp salt.
Bring to a boil, lower heat, and simmer 20 minutes. Add 1 tsp cumin, the juice of one lime and half of the chopped onion. Continue cooking until the lentils are tender, about an hour or less, depending on how you like them.
Add water if the mixture is getting too thick.
In a small skilled, melt 2 tbsp butter and cook 1/2 small onion, 1 tsp cumin, and the mustard seeds until they are just brown and the seeds pop. Stir in the cilantro, heat for a few seconds.
Add cilantro mixture to the soup, then add lime juice to taste. Adjust any seasonings to taste.
To serve:
Serve the soup plain or topped with rice, cooked greens, and yogurt.
Recipe from gardener Janet Wells Greene, of the 6th Street Community Garden in Newark, Ohio.
