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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Turmeric gives this creamy soup a deep golden color, and the red lentils lend it a slightly sweeter flavor than brown or green lentils would. The lentils also provide niacin and plenty of folate, a B vitamin that may help delay cognitive decline. Ingredients:
1 tablespoon canola oil |
1 tablespoon butter |
2 cups chopped red onion |
1 tablespoon minced peeled fresh ginger |
1 tablespoon finely chopped seeded jalapeño pepper |
6 cups water |
2 cups dried small red lentils |
1 1/2 teaspoons salt |
1/2 teaspoon ground turmeric |
1/4 teaspoon five-spice powder |
1/3 cup chopped fresh cilantro |
2 tablespoons fresh lemon juice |
Directions:
1. Heat oil and butter in a Dutch oven over medium-high heat. Add onion, ginger, and jalapeño; sauté 4 minutes or until tender. Stir in 6 cups water and next 4 ingredients (through five-spice powder); bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until lentils are tender, stirring occasionally.
2. Place one-third of lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed lentil mixture into a large bowl. Repeat procedure twice with remaining lentil mixture. Stir in cilantro and juice. Serve immediately.
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