Red Lentil and Lime Soup
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- recipes
- Bruce Stangeland
- Stangeland
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Cooking tools:
- Potato masher
- Citrus press
- Pot
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Serving bowl
Ingredients
- 2 cups red lentils, thoroughly rinsed and cleaned
- 7 cups water
- 1 large yellow onion, chopped
- 1 T. turmeric
- 1 T. ground cumin
- 1 t. ground coriander
- 1 t. creole red pepper seasoning
- 1 1/2 t. Dijon mustard
- 3 T. mild olive oil
- 1 bunch cilantro, chopped
- 3 limes, squeezed
- 1 10 oz. carton frozen spinach, thawed
- 6 T. plain yogurt
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