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Tuesday, May 10, 2011

Hearty Lentil Soup

Hearty Lentil Soup with Turnip Greens

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.

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

  1. Heat oil in a pan, add the onions and spices, sauté
  2. Add the lentils, tomatoes, carrots and greens, salt to taste, stock or water, cover and simmer till carrots are tender
  3. Stir in lemon juice, taste and adjust flavors
  4. If preferred, fish out the star anise, cloves, bay leaves, Indian Cinnamon before serving
  5. Garnish with spring onions and sprouted brown lentils

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