Red Lentil Tibetin Soup

FinalPlate2-2

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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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!
  4. Add the garlic and all spices/herbs, contantly stirring- Cooking until fragrant, about 30 seconds.
  5. Pour in the tomato sauce and cook for a few more minutes, stirring often, in order to enhance their flavor.
  6. Pour in the lentils, broth and the water. Adding salt to taste.
  7. 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.
  8. 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.)
  9. 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.
  10. Stir in 1 tablespoon of lemon juice. Serve hot!