Hearty Lentil Dish (Print Version)
# Ingredients:
01 -
1 teaspoon of sea salt.
02 -
¼ cup of high-quality olive oil.
03 -
4 smashed and chopped garlic cloves.
04 -
A pinch or two of chili flakes, optional.
05 -
½ teaspoon of thyme, dried.
06 -
1 medium-sized yellow onion, diced.
07 -
4 cups of veggie stock.
08 -
2 medium carrots, chopped after peeling.
09 -
1 can (28 oz) of drained, diced tomatoes.
10 -
A cup of rinsed green or brown lentils.
11 -
Black pepper, sprinkled to taste.
12 -
Two teaspoons of cumin powder.
13 -
One teaspoon of curry seasoning mix.
14 -
2 tablespoons of freshly squeezed lemon juice.
15 -
A cup of chopped collards or kale of choice.
16 -
2 extra cups of water for added texture.
# Instructions:
01 -
Warm up your oil in a pot, then soften the onions and carrots by cooking for about 5 minutes.
02 -
Toss in garlic, thyme, curry, and cumin. Let them cook around 30 seconds. Mix in the tomatoes and let them heat through for a bit.
03 -
Add your lentils, broth, water, salt, and both peppers. Bring to bubbling, then lower heat and cook with the lid slightly open for 25 to 30 minutes.
04 -
Take two cups of soup and blend until smooth, then pour it back in the pot.
05 -
Drop in the greens and let them wilt for 5 minutes. Mix in lemon juice and tweak the flavors if needed.
# Notes:
01 -
Relies mostly on what you probably already have in your kitchen.
02 -
Good for 4 days if stored in the fridge.
03 -
Freezes wonderfully and stays fresh for months.