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Lemon Lentil Broth

Simple, tasty and wholesome, and perfect for using whatever greens are in season. From Emel of Greens and Others.
Servings 6

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.