Red Lentin Tibetin Soup
This simple & hearty lentil soup is super easy to make, using most any fresh produce you have on hand! Mise En Place.. gather all ingredients, prep-measure out, have everything done and ready to go! Makes cooking that much more enjoyable!
- Prep Time 50 Minutes
- Cook Time 45 Minutes
- Serves 4-6 People
- 1/4 cup olive oil
- 1 medium yellow or white onion, diced
- 2 carrots, peeled and diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon curry powder
- 1/2 teaspoon ginger powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon dried sweet basil
- 1/2 teaspoon dried oregano
- 1 tablespoon nutritional yeast
- 2 large cans diced tomatoes
- 1 cup red lentils, minced and soaked overnight
- 4 cups bone broth (any broth works)
- 2 cups filtered water
- 1 cup chopped collard greens or kale
- 2 tablespoons lemon juice
- Warm ¼ cup olive oil in a large Dutch oven or pot over medium heat. It may seem like a lot of olive oil, but it adds a lovely nutty-heartiness to the soup, plus OO is great for your immune system.
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 3-5 minutes.
- Add the shaved ginger and turmeric, stir well, as it will try to stick to the bottom of the pot- but those bits are delicious and will incorporate well!
- Add the garlic and all spices/herbs, contantly stirring- Cooking until fragrant, about 30 seconds.
- Pour in the tomato sauce and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water. Adding salt to taste.
- Season with freshly ground black pepper (to your taste), raise heat and bring the mixture to a boil, then reduce heat to maintain a gentle simmer, partially cover and let Cook for 20 ish minutes, or until the lentils are tender but still hold their shape.j*lentils will cook quicker, if they have been soaked over night or for a few hours.
- Remove the pot from stove top- Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a kitchen towel placed over the lid, and purée the soup until smooth. (Or, use an immersion blender to blend a portion of the soup.)
- Pour the puréed soup back into the pot, stir to incorporate. Add the devained-chopped greens and stir to encorporate, or until the greens have softened to your liking.
- Stir in 1 tablespoon of lemon juice. Serve hot!