Lemon Lentil Broth
Simple, tasty and wholesome, and perfect for using whatever greens are in season. From Emel of Greens and Others.
Ingredients
- 2 cups Unicorn lentil broth mix, picked and rinsed (500ml by volume)
- 2 tablespoons olive oil
- 2 finely chopped medium onion
- 2 chopped large carrots
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon fresh ground black pepper
- 2 litres vegetable stock
- 2 cups shredded kale, chard or spinach (500ml by volume)
- 1 to 2 lemons
- Handful chopped fresh herbs like parsley or dill optional
- Salt to taste
Instructions
- Heat the oil in a large pot over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally, until they are soft and starting to smell sweet, about 5 to 7 minutes.
- Stir in the garlic, cumin, coriander, black pepper, and turmeric, and cook for 30 seconds.
- Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste, then adjust with salt.
- Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
- Stir in the kale, chard or spinach, turn off the heat and cover with the lid for 5 minutes.
- Add the juice of half a lemon and the fresh herbs. Taste the soup and season with additional salt and lemon juice. For even more lemon flavour, serve with a few lemon slices.
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