Did I mention my immersion blender is changing my life?

It's getting cold outside; who doesn't want to come home a long day at work and have a steaming bowl of hot, delicious stew?  And now that I have my handy dandy hand blender, I can make luscious, silky smooth pureed dishes.  This one is a winner. The color is intense, the flavor is exquisite.  The recipe includes turmeric, which is an important spice in Indian cooking.  It infuses foods with a subtle, earthy flavor and a golden orange color.  So much fun!  Made with wholesome, healing, simple foods, you are guaranteed to feel good!

Red Lentil Stew

serves 6

2 cups split red lentils, rinsed and picked over

1 heaping tablespoon turmeric

4 cups vegetable broth

4 tablespoons butter

salt

1 large onion, diced

2 heaping teaspoons cumin

1/2 teaspoon ground mustard

1 cup chopped cilantro

Juice of 3 (or more) lemons

1 bunch of fresh spinach leaves, chopped

cooked brown rice

plain yogurt

Combine the lentils, turmeric, 1 tablespoon of butter, 2 teaspoons of salt and broth with 3 cups of water in a large heavy bottomed pot. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart (roughly 20 minutes.  Puree with a hand blender til smooth.  You can add more liquid if you'd like a soupier consistency.  Taste and add salt if needed.

While the lentils are cooking, prepare the onion.  In a skillet over low heat cook the onion in 2 tablespoons of butter along with the cumin and mustard, stirring occasionally.  When the onions have softened add the cilantro and cook for a few seconds before removing from the heat.  Add the onion mix to the soup along with the juice of lemons.  You can add more salt at this point if needed.

Just before serving, add the last of the butter to the skillet, and when hot, add the spinach along with  a pinch of salt.  Stir well and cook spinach just till slightly wilted.

Serve with a scoop of rice, a nice big blob of spinach and a dollop of yogurt.