Hearty Lentil Soup
Brown lentils, onions, carrots, turnip greens, tomatoes and some Indian spices come together for this warm staple. As a boost, a handful of sprouted brown lentils are used for garnish in this Hearty Lentil Soup with Turnip Greens.
When possible, if I can plan ahead, I soak the lentils overnight, pressure cook in bulk and then freeze them in 1 cup portions for ease of use later. Thaw overnight in the fridge before use if preferred.
Ingredients
2 cups cooked brown lentils
2 carrots, chopped
1 medium onion, diced
1 cup chopped turnip leaves (or more)
1 cup diced tomatoes (canned, if not in season)
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
1 tsp hot chili powder (or cayenne pepper powder)
1 tbsp brown sugar (or agave nectar)
2 or 3 bay leaves
4 to 6 cloves, crushed or whole (if preferred, remove before serving)
1 star anise, whole
1 3-inch piece of Indian/Chinese cinnamon bark
2 Tbsp lemon juice
1 Tbsp canola oil
4 cups water or stock
salt to taste
Preparation
- Heat oil in a pan, add the onions and spices, sauté
- Add the lentils, tomatoes, carrots and greens, salt to taste, stock or water, cover and simmer till carrots are tender
- Stir in lemon juice, taste and adjust flavors
- If preferred, fish out the star anise, cloves, bay leaves, Indian Cinnamon before serving
- Garnish with spring onions and sprouted brown lentils
Labels: brown lentils, lentils, soup, sprouts, vegetarian
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