Leek
Lentil Soup with Dandelion Greens
- Serves 8-10
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
What You'll Need
Ingredients
-
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
Directions
- 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.
See what other Food52ers are saying.