½ T butter
½ sweet or red onion sliced
1 bunch radishes with greens
1 cup red lentils
Water (2+ cups)
1/2 tsp chili powder
½ tsp cumin powder
¼ garam masala
½ tsp dried thyme
¼ tsp black pepper
¼ tsp red pepper
Salt to taste
Separate radishes from greens. Chop greens, slice radishes.
Melt butter over med-high heat. Add onion and radish greens. Cook until onion begins to turn translucent.
Add 2 cups water, radishes and lentils. Bring to boil.
Simmer 30 – 60 mins (until radishes and lentils are soft).
Add water as needed, but don’t thin too much.
Cool slightly, then puree.
Return to pot.
Cook at a simmer for an additional 15-20 mins.
If too thin use ½ T corn starch diluted in a bit of the soup to thicken. Cook 10 more min.
Makes 4-6 servings.
For a creamier soup add 1-2 tablespoons greek yogurt, coconut milk or buttermilk per bowl.