Lentil Soup Recipe

4 tbsp. Ground Sumac

1/4 tsp. Ground Cumin

1/2 tsp. Ground Coriander

1/4 tsp. Ground Cardamom

1/4 tsp. Cinnamon

1/2 tsp. Paprika

1 tsp. organic or cane Sugar

1 ½ tbsp. Salt

2 tbsp. Butter

1-2 tsp. Fresh Ginger – grated

Lentils – 16 oz. or 2 cups dried and rinsed

Leeks – 2 small-medium leeks with the tips of both ends trimmed off, split lengthwise, sliced into 1/4 to 1/2 inch thicknesses, and thoroughly rinsed (to remove sand and soil)

Carrots – 6 peeled and sliced into coins of 1/4 to 1/2 thickness

Spinach, Chard, Kale, or other Greens – 1 bunch chopped

*if using Kale remove stems

Water – 2 quarts plus 2 cups.

 

Optional – Fresh Cilantro, Fresh Parsley

 

To prepare lentils for cooking:  In a large pot, for each pound of lentils (about 2 cups) add 8 cups hot water. Simmer with lid on pot (tilt lid if necessary) until the lentils are beginning to get tender, but retain firmness about 15-20 minutes.  Rinse the cooked lentils thoroughly and set aside.

In a small bowl combine cumin, coriander, cardamom, cinnamon, paprika, and sugar.  Mix thoroughly and set aside.

Heat butter over low-medium heat in a large frying pan.  Add leeks and carrots, turning regularly until they reach light golden brown color.  About 10 minutes.  Set cooked leeks and carrots aside.  Return the lentils to the large pot.  Add leeks, carrots, greens (we used kale, but we typically use chard or spinach), ginger, 3 tbsp. of sumac, 1 tbsp. salt, and approximately half of the combined spice mixture to the lentils.  Mix thoroughly and add 2 quarts of water.  Heat to a boil and cook over high heat for 10 minutes.  Reduce to heat to a simmer, add 1 cup of water, and cover.  Cook for 30 minutes.

originally posted on brewersorganics.com