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
green or brown lentils
large cooking onion, chopped
leeks, white part only chopped
cloves garlic finely chopped
small red chili, finely chopped or 1 tsp chili flakes
small piece fresh ginger grated ( about 2 tsp)
LG bunch dandelion greens, chopped
each ground cumin and coriander
salt and pepper to taste
In This Recipe
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.