Nepalese Red Lentil Soup

• 1 tablespoon canola oil
• 1 tablespoon butter
• 2 cups chopped red onion
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon finely chopped seeded jalapeno pepper
• 6 cups water
• 2 cups dried small red lentils
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon five-spice powder
• 1/3 cup chopped fresh cilantro
• 2 tablespoons fresh lemon juice

1. Heat oil and butter in a Dutch oven over medium-high heat. Add onion, ginger, and jalapeno; saute 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.
2. 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.

canola oil, butter, red onion, fresh ginger, pepper, water, red lentils, salt, ground turmeric, fivespice powder, fresh cilantro, lemon juice

Taken from www.myrecipes.com/recipe/nepalese-red-lentil-soup (may not work)