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Author Notes: Creamy, nutty and comforting, this unusual soup will warm you without breaking the bank--or your waistline. —calliehoo
- 1 tomato
- 2 anaheim chile peppers
- 2 tablespoons olive oil
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 3 cardamom pods
- 1/2 large white onion, diced
- 1 cup brown lentils
- 5 cups quality chicken stock, divided, or more as desired (may substitute vegetable stock to make it vegan)
- 1 bunch garlic greens (about 11 oz), chopped coarsely
- 1/2 cup tehina
- juice from 1/2 lemon
- salt to taste
- Preheat broiler, and place tomato and chile peppers on a cookie sheet underneath. Check on these periodically until charred on all sides, turning when necessary. Remove from oven when done. While these are cooking, you may begin with next step.
- Heat olive oil in a medium-sized pot over medium heat. Add spices and saute until fragrant. Add onions and continue to saute until onions are soft and beginning to brown. Add lentils and stir to coat with oil. Add 4 cups of broth. Raise heat to high and bring to a boil.
- Discard the skin, stem, and seeds of the tomato and chiles and place the flesh in a food processor or blender with the chopped greens and remaining 1 cup of broth. Process until smooth, then add to pot.
- Stir pot to combine and add salt to taste. Once lentils have returned to a boil, lower the heat and simmer until the lentils are soft, about 30-45 minutes.
- When lentils are fully cooked, add tehina and lemon juice and stir to combine. Taste and add salt as necessary. If you prefer a thinner soup, you may add additional broth. Remove from heat, serve, and enjoy!
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch