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Author Notes: This soup brings together my husband's two favourite foods (now that he is a vegan). When he started eating soup for breakfast, the combo was an experiment that won rave reviews. It is similar to soups I have had while travelling in the Middle East. This soup is great in the winter but light and comforting during the summer and fall. —flourgirl
- 1 cup green or brown lentils
- 4 tablespoons olive oil
- 1 large cooking onion, chopped
- 2 leeks, white part only chopped
- 4 cloves garlic finely chopped
- 1 small red chili, finely chopped or 1 tsp chili flakes
- 1 small piece fresh ginger grated ( about 2 tsp)
- 1 teaspoon ground tumeric
- 1 LG bunch dandelion greens, chopped
- 1/4 cup lemon juice
- 2 tablespoons tomato paste
- 2 teaspoons each ground cumin and coriander
- salt and pepper to taste
- Cook lentils in a large pot with 9 cups of water. Bring to the boil and then reduce heat and simmer, covered, until lentils are just tender, 20-30 minutes depending on the lentils.
- While the lentils are cooking, combine oil, onions, leeks, garlic, chile's and ginger. Cook until soft, stirring frequently. It will take about 10 minutes.
- When the lentils are cooked, add the onion mixture, dandelion, lemon juice,tomato paste and all the spices to the pot.Mix well Season to taste with salt and pepper. I start with a tsp of each and adjust accordingly.
- Cook on a low heat, covered until the greens are tender, roughly 20 minutes.