Lentil Soup with Indian Spices
Lentil Soup with Indian Spices
This soup is a comfort food! Freezes well. If you don't have cheesecloth on hand, just put the spices in as they are and spoon them out before serving. Note that there are 2 small onions total.
Ingredients
- 1 cup dried brown or green lentils
- 1 bay leaf
- 1 small onion chopped
- 4 cups water or chicken broth- Better Than Bouillon Paste works great, use 1/2 tsp per cup of water
- 2 whole cloves
- 1 stick cinnamon
- 2 pinches fennel seeds
- 3 pods cardamom seeds cracked
- 1 small onion chopped
- 2 medium carrots sliced
- 2 stalks celery diced
- 1 cup butternut squash or sweet potato chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
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Rinse the lentils well.
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Combine lentils, bay leaf, the first onion and 4 cups water or broth in a large stock pot.
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Tie together the cloves, cinnamon stick, fennel seeds and cardamom seeds in a piece of cheesecloth (or just put them in the soup and fish them out later) and add to stock pot.
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Bring to a boil, then turn heat down and simmer 45 minutes, uncovered.
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Meanwhile, heat olive oil in a heavy skillet and combine the second onion, carrots, celery and squash, and cook over medium heat just about 6 to 8 minutes. Add vegetables to cooked lentils and stir to distribute evenly.
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Cook another 20 minutes, until veggies are tender.
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Season to taste with lemon juice, salt and pepper.
Recipe Notes
Source: Concord Monitor November 2005, Theresa Maier's Simple Suppers Column