Middle Eastern Lentil and Vegetable Soup
By Lisa Starr
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Ingredients:
1 large onion, chopped
2 large carrots, grated
1/2 cup chopped celery leaves
2 tablespoons canola oil
1 cup red lentils (no need to soak)
6 cups parve chicken stock
Salt and pepper
1 teaspoon ground cumin
½ teaspoon turmeric
2 tablespoons fresh lemon juice
GARNISH (optional but adds wonderful flavor)
2 tablespoons canola oil
2 large onions, thinly sliced in rings
1 teaspoon crushed garlic
1 teaspoon ground coriander spice
2 teaspoons dried mint
1/2 teaspoon dried chilli flakes
1 teaspoon crushed garlic
1 teaspoon ground coriander spice
2 teaspoons dried mint
1/2 teaspoon dried chilli flakes
Directions:
1: Saute chopped onion, carrot and celery leaves in 2 tablespoons oil till soft.
2: Add the lentils, stock, and salt and pepper to taste and simmer for 30 to 40 minutes till lentils are soft.
3: Stir in the cumin and lemon juice.
4: While soup is cooking, fry sliced onion oil over medium heat till lightly golden and stir in garlic, coriander, dried mint and chilli.
2: Add the lentils, stock, and salt and pepper to taste and simmer for 30 to 40 minutes till lentils are soft.
3: Stir in the cumin and lemon juice.
4: While soup is cooking, fry sliced onion oil over medium heat till lightly golden and stir in garlic, coriander, dried mint and chilli.
5: Serve soup garnished with a spoon of fried onions in the centre of each bowl or serve as is.
COOK'S NOTES: Dried mint is not easy to find but super easy to make. A thrifty way to preserve leftover fresh mint as it's only ever sold in huge bunches. Break off leaves and place on a paper towel, cover with a second paper towel and microwave for 1 minute. Check to see if leaves are dry and return to the microwave for 30 seconds if not yet dried. Crumble between your fingers and store in a spice bottle. Great for adding to salad dressings, cheese, and fruit syrups.
COOK'S NOTES: Dried mint is not easy to find but super easy to make. A thrifty way to preserve leftover fresh mint as it's only ever sold in huge bunches. Break off leaves and place on a paper towel, cover with a second paper towel and microwave for 1 minute. Check to see if leaves are dry and return to the microwave for 30 seconds if not yet dried. Crumble between your fingers and store in a spice bottle. Great for adding to salad dressings, cheese, and fruit syrups.
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| ENJOY ! |
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