Vegetable Soup with Lentils
A copious soup, chock-full of vegetables, boosted by Indian spices. To be served as-is, or even with herbed croutons.
Ingredients
- 1 cup green or brown lentils
- 8 cups stock
- 1 Tbsp Dhaba Masala or pulse and beans ''staff'' spice blend, ground
- 1 clove garlic, chopped
- 1 small onion
- 2 leeks (green part only)
- 2 stalks celery
- 2 carrots
- 2 cups kale, chopped
- Salt and pepper to taste
Method
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1
Place lentils in a pot with 6 cups of water. Bring to a boil, skim, and simmer on medium until lentils are almost cooked, around 45 minutes.
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2
Pour stock in the pot with lentils. Add spices and garlic.
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3
Dice onions, leeks, celery and carrots. Add to the pot and cook for 15 minutes.
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4
Add kale, salt and pepper and cook until the vegetables are cooked through, about 10 minutes.
