A copious soup, chock-full of vegetables, boosted by Indian spices. To be served as-is, or even with herbed croutons.
- 1 cup green or brown lentils
- 8 cups stock
- 1 Tbsp Dhaba Masala, 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
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.
Pour stock in the pot with lentils. Add spices and garlic.
Dice onions, leeks, celery and carrots. Add to the pot and cook for 15 minutes.
Add kale, salt and pepper and cook until the vegetables are cooked through, about 10 minutes.