Nepalese Red Lentil Soup

Ingredients

• 0.3 teaspoon five-spice powder 
• 1 tablespoon butter 
• 1 tablespoon canola oil 
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 0.5 teaspoon ground turmeric 
• 1 tablespoon jalapeno seeded finely chopped
• 2 tablespoons juice of lemon fresh
• 2 cups lentils dried red
• 2 cups onion red chopped
• 1.5 teaspoons salt 
• 6 cups water 

Equipment

• bowl
• blender
• dutch oven

Directions

1. Heat oil and butter in a Dutch oven over medium-high heat.
2. Add onion, ginger, and jalapeo; saut 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.
3. Place one-third of lentil mixture in a blender.
4. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
5. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
6. Pour pureed lentil mixture into a large bowl. Repeat procedure twice with remaining lentil mixture. Stir in cilantro and juice.
7. Serve immediately.