An invigorating, satisfying and wholesome lentil soup from the inspired vegetarian cookbook ” Dinner” by Meera Sodha. You can use any greens you like but make sure they are cooked until they are soft. The yoghurt and fried onions to serve are optional but highly recommended.
Ingredients
- 3 1/2 tbsps extra virgin olive oil plus extra to serve
- 1 large onion finely chopped
- 2 stalks celery finely chopped
- 4 cloves garlic crushed
- 1-2 preserved lemons ( about 50g) deseeded and finely chopped
- 1 tbsp harissa paste
- 200 g dried green lentils
- 1 1/2 litres vegetable stock
- 1/2 tsp salt if needed, your stock may be quite salty
- 200 g tenderstem broccoli chopped into 1 cm pieces
- 200 g Swiss or rainbow chard stalks and leaves shredded
- 15 g fresh mint leaves chopped
To serve:
Servings:
Instructions
- Put the oil into a large pot over a medium heat. When hot add the onion and celery and cook for 12 minutes until soft, golden and starting to brown. Add the garlic, lemon and harissa and cook for 5 minutes, stirring.
- Add the lentils, stock and salt. Bring to boil then reduce the heat and leave to simmer for 20 minutes. Add the greens and more hot water if needed ( the author added an extra 300 ml) then cook for another 10 minutes, until the lentils are tender and the greens soft.
- Remove from the heat and stir through half the mint. Divide between bowls and top each with a spoonful of the yoghurt , some fried onions and the remaining mint. Drizzle generously with more extra virgin olive oil and serve.
Share this Recipe
Powered byWP Ultimate Recipe