LOTSA VEGETABLES SOUP WITH LENTILS

Serves: 4

1 1/2 cups (375 mL) dried green or brown lentils, rinsed, drained 3 tbsp (45 mL) canola or light olive oil 2 onions, thinly sliced 1 tsp (5 mL) cumin seeds 2 bay leaves 3 carrots, finely chopped 2 stalks celery, finely chopped 2 cloves garlic, finely chopped 1 tbsp (15 mL) garam masala 6 1/2 cups (1.625 L) vegetable stock 2 cups (500 mL) broccoli florets 2 handfuls spinach leaves Juice of 1/2 lemon Salt and freshly ground pepper Roasted or fresh chilies (optional)

1. Soak lentils in cold water in a medium bowl for 30 minutes, then drain and set aside.

2. Heat 2 tbsp (30 mL) of the oil in a large pot over medium heat and cook onions, stirring, until light golden brown, about 10 minutes. Remove half the onions and set aside.

3. Continue cooking onions in the pot, stirring, until deep golden brown and crisp, about five more minutes. Set these onions aside separately from the other onions; they will be used to trim the soup later.

4. Heat remaining oil in the pot and add cumin, bay leaves, the softened batch of onions, the lentils, carrots, celery, garlic and garam masala.

5. Add stock, bring soup to a boil over medium-high heat, reduce heat to low and simmer, uncovered, until lentils and vegetables are tender, about 40 minutes.

6. Remove pot from heat and discard bay leaves. Use a handheld immersion blender to blend the soup briefly, leaving some texture.

7. Bring soup to a simmer and add broccoli. Cook, uncovered, for two minutes. Then add spinach and turn off the heat. Season soup with lemon juice, salt and pepper to taste.

8. Serve soup in warmed bowls, each serving topped with the crisp onions and some chilies.