Recipe: Vegetarian Lentil Soup
We recently made this amazing soup using so many ingredients from our shop and wanted to share it with you. It is based off this recipe by Katie at Healthy Seasonal Recipes. Here is what we did to make it happen:
Ingredients:
from Amis de la Terre:
2 teaspoons coriander seeds
1 teaspoon cumin seeds
3 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon dried oregano
½ teaspoon turmeric
½ teaspoon pepper
2 pounds dry red, green, or yellow lentils
1 teaspoon salt, or to taste
fresh produce:
2 large sweet onions, diced
2 cups diced peeled carrot
2 cup diced peeled parsnip
4 cloves garlic, minced
2 bunches chopped kale
1 bunch chopped cilantro
other ingredients:
10 cups chicken or veggie broth (we make our own with veggie scraps and bones from our freezer in the instant pot!)
2, 14 oz canned diced tomatoes, preferably fire-roasted
Greek yogurt or plant-based yogurt for serving, optional
additional cilantro for serving
Instructions:
Place vegetable scraps in an instant pot with bones or bone-in meat. Add 2 bay leaves, salt, and pepper. Set to “broth.”
Meanwhile, place coriander and cumin in a small skillet and set over medium heat. Cook, swirling the skillet often until the seeds are fragrant and starting to pop and lightly smoke, 2 to 3 minutes. Remove them from the heat and transfer them to a mortar and pestle or coffee grinder. Coarsely grind them.
Heat oil in a large heavy bottom soup pot over medium-high heat. Add onion, carrot and parsnips (or turnip) and cook, stirring often until the onion is starting to brown, about 10 to 13 minutes. Add in garlic, and cook for 30 seconds. Stir in the ground cumin and coriander, smoked paprika, oregano, turmeric and pepper and stir to coat the onion mixture with the spices. Cook, stirring for 30 seconds to bloom the spices.
Add broth and lentils and bring to a boil over high heat, stirring occasionally. Reduce heat to maintain a gentle simmer and cook until the lentils are almost soft, about 15 minutes.
Stir in diced tomatoes, kale and salt. Increase heat to regain the simmer then reduce it to continue simmering. Cook until the lentils are soft and breaking down and the kale is tender, about 10 minutes more.
Remove from the heat and stir in cilantro and lemon juice. Serve with yogurt and top with cilantro, if desired.
Enjoy!
