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Vegetable Soup with Lentils

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.


  • 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


  1. 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.

  2. 2

    Pour stock in the pot with lentils. Add spices and garlic.

  3. 3

    Dice onions, leeks, celery and carrots. Add to the pot and cook for 15 minutes.

  4. 4

    Add kale, salt and pepper and cook until the vegetables are cooked through, about 10 minutes.