Submitted by:
Lisa Lines
Category:
Soup/Salad
Country of Origin:
United States
Cook time:
45 minutes
Serves:
8
Ingredients:
1 teaspoon olive or canola oil
1 small red onion, diced
4 to 6 cloves garlic, minced
5 to 6 small to medium potatoes, scrubbed and diced
1 1/2 to 2 cups dry masoor dal (red lentils with skins on) or french green/brown lentils
Big bunch of kale, washed, destemmed, and torn into small bits
1 15-ounce can diced tomatoes
1 to 2 carrots, diced
4 to 5 large button mushrooms, chopped
8 cups liquid (vegetable broth, water, or mixture of both)
Splash of sherry
1 tablespoon Bragg’s liquid aminos
1 teaspoon cumin
1/2 teaspoon sage
1/2 teaspoon smoked paprika
1/2 teaspoon celery seed
Steps:
1. Warm the oil in the bottom of a large pot.
2. Add onions and mushrooms and cook over medium heat until softened.
3. Add liquid, then add rest of ingredients. Stir.
4. Bring to a boil, then reduce heat, cover, and simmer for half an hour or until lentils and potatoes are done.
5. Enjoy topped with croutons.
What makes this recipe special?
I love lentils. They are so easy to use, delicious, and nutritious. This soup is chunky, robust, and flavorful, not to mention easy to make.