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.
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.
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.
I've made this soup MANY times since finding it in Cooking Light, 2006! Looking up the recipe today I read the reviews and felt compelled to add my two cents. It's a hit every time I serve it! Creamy texture, beautiful golden color, fast and easy. I use whatever onions I have around (usually sweet or yellow), and always all red lentils. Fresh ginger, or at least ginger juice, (never dried/ground) is a must. I throw in the rest of the chopped jalapeno pepper (more than a TBSP). I still don't have Five Spice Blend so I must not need it. Garam Masala, Cardamom, or Cumin work well. Enjoy!!
This was disappointing in the flavor and texture areas. Maybe my problem is we're more comfortable with straight up dals and expected this to be along those lines. It was very liquidy and needed more spice. I ended up adding another 1 c of lentils before putting it away as leftovers. I probably won't try this again because there are better recipes on this site.