Lentil soup loaded with veggies
This robust soup of Indian origin makes a nourishing meal-in-one.
The dish from Mumbai cookbook author Anjali Pathak is one of more than 100 in The Soup Sisters Family Cookbook (Appetite by Random House, $24.95).
The book was edited by Calgary’s Sharon Hapton, who founded the Soup Sisters nonprofit organization in 2009. This is the third in the Soup Sisters series of cookbooks, based on contributions from recognized Canadian, U.S. and British cooks.
The recipe was adapted from the British-born granddaughter of the makers of the popular Patak line of ready-made Indian sauces and spices — included in her second cookbook, The Indian Family Kitchen (Appetite by Random House, 2016, $29.95).
Vary the vegetables and choose green or brown lentils to make this soup. A green salad and crusty bread could complete the meal. Make your own garam masala (pepper, mace, cinnamon, cloves, cardamom and nutmeg are suggested) or buy a readymade version. If making it ahead, consider adding the broccoli and spinach just before serving.
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.