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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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I went to Central Market (an upscale grocery store/eatery in the Dallas/Ft. Worth area), and I tasted a fabulous Vegetarian Lentil Soup. I added a squirt of lemon and then it was phenomenal. I slowly ate it to really take in all the different flavors, so I could mimic it at home. I think I did a pretty good job. The family says it's the best lentil soup I've ever made. Ingredients:
1 tablespoon grapeseed oil |
2 cups carrots, diced |
2 cups onions, diced |
16 ounces brown lentils |
1 (14 ounce) can tomatoes and green chilies |
2 quarts vegetable stock (or water) |
1 cup turnip, peeled and diced (original had potatoes, but i was out) |
4 cups fresh spinach, roughly chopped |
5 garlic cloves |
1 cup cilantro, roughly chopped |
2 large lemons, zested and juiced |
1 teaspoon sea salt (or to taste) |
Directions:
1. Drizzle the oil in a warm stockpot. Add salt, carrots and onions. Cook on medium until soft. Add lentils and cook for a minute. Add diced tomatoes with green chiles and broth. Let simmer for 30 minutes, then add turnips and spinach.
2. While it is simmering, combine the lemon zest, juice, garlic and cilantro. Add them to the soup. Let it simmer for 10 more minutes. Serve.
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