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
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Ingredients
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1 cup
green or brown lentils
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4 tablespoons
olive oil
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1
large cooking onion, chopped
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2
leeks, white part only chopped
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4
cloves garlic finely chopped
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1
small red chili, finely chopped or 1 tsp chili flakes
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1
small piece fresh ginger grated ( about 2 tsp)
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1 teaspoon
ground tumeric
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1
LG bunch dandelion greens, chopped
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1/4 cup
lemon juice
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2 tablespoons
tomato paste
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2 teaspoons
each ground cumin and coriander
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salt and pepper to taste
Directions
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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.
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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.
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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.
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Cook on a low heat, covered until the greens are tender, roughly 20 minutes.
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