Lentil Soup with Indian Spices

Name: Lentil Soup with Indian Spices
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

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

Rinse the lentils well.
Combine lentils, bay leaf, the first onion and 4 cups water or broth in a large stock pot.
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.
Bring to a boil, then turn heat down and simmer 45 minutes, uncovered.
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.
Cook another 20 minutes, until veggies are tender.
Season to taste with lemon juice, salt and pepper.

Recipe Notes

Source: Concord Monitor November 2005, Theresa Maier's Simple Suppers Column