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).

　　

Ingredients

serves 4

　　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

　　

Step 1

In a soup pot, heat the olive oil and add the onion. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the ginger, coriander, mustard seeds, cumin, turmeric, cayenne, lentils, garlic, and a dash of salt, and cook for 1 minute more.

　　

Step 2

Add 5 cups water and bring to a boil. Decrease the heat and simmer, stirring occasionally, until the lentils have cooked into a purée, about 20 minutes. Taste and add more salt, if necessary.

　　

Step 3

Just before serving, stir in the spinach and cook for 1 minute to wilt.

　　Lucid Food