Serves 4
Easy to prepare, yet hearty and flavorful, this spring lentil soup is a perfect addition to
your meal.
1 cup dried French lentils, rinsed, soaked overnight, and drained
2 tablespoons olive oil, and more for topping on soup
1 onion, diced
2 cloves garlic, minced
1 medium carrot, cubed
2 celery stalks, chopped
1⁄2 cup mushrooms, variety of your choice
1⁄2 teaspoon cumin
1⁄2 teaspoon turmeric
1⁄2 teaspoon cinnamon
1⁄2 teaspoon sea salt, and more to taste
3- 4 cups vegetable broth or water
1 bay leaf
2 cups torn kale leaves, or choice of leafy greens
1 tablespoon lemon juice, or to your taste
dill and lemon zest for garnish
- In medium saucepan, place lentils and cover them with water, 1 inch above the
beans. Bring to a boil, skim the white foam as it arises on the surface. Cover and
simmer until lentils become almost tender, for about 20 – 25 minutes. During
simmering, make sure to cook with low and gentle heat. Do not overcook lentils.
If lentils are boiled for too long, the skin will break and peel off. Set cooked lentils
aside. - In skillet, place olive oil, onion, garlic and 1⁄2 teaspoon of sea salt. Sauté until
onions become translucent over medium heat. - Add carrots and mushrooms with pinch of sea salt, keep sautéing for about 2-3
minutes. Lower heat to medium low, add cumin, turmeric, cinnamon, and sautéing
for 30 seconds. - Add broth and bay leaf, bring to a boil over medium heat, cover and simmer for
about 10 minutes until vegetables become tender. Over medium low heat, add
cooked lentils, its cooking liquid and kale leaves, continue to cook together for
another 5 minutes with gentle simmer. - Adjust flavor by adding more salt to taste, keep cooking for another 3 minutes.
Turn off flame, add lemon juice to your taste. - If you desire, drizzle a little olive oil on top. Serve with garnish.
Chef’s tip: Make sure to add lemon juice after you remove soup from heat. It will help
retain the vitamin C and also prevent the flavor from turning bitter.
