Hearty Lentil

For a big pot (5-6 large portions):
2 cups green lentils (yes, I used cups!)
1 large onion, chopped
big tin chopped tomatoes
3 cups leafy greens (I used spring greens, for want of choice), finely chopped
2 cups water
(where I started deviating)
couple of potatoes, peeled and cubed
larger sprinkle garam masala
sprinkle cumin
sprinkle turmeric
sprinkle celery salt
2 chicken stock cubes

Urm, my usual method applies: bung everything in and get cooking! It does mean I skip any oil/frying stage, which I prefer to do. Actually, this time I did pre-boil the lentils, and left the green out until the last 10 minutes of cooking time.

End result wasn’t exactly liquid enough to be soup (the lentils I chose didn’t mush, either) but it feels uber-healthy and wasn’t as bad as my haphazard spicing method had me fearing! 😉

2 thoughts on “Hearty Lentil

  1. I love it when people from the UK use cups – I grew up over there, but don’t remember it being any different, so I’m always surprised by talk of grams and “ml” and left scrambling to convert it with google. 😉

    I’ve been making a lot of lentil soup since last August. It’s one of the few things that my stomach will accept (most of the time). I’ve had to become more of a foodie due to that condition, trying to figure out new ways of eating, and I’d avoided lentils for years, because I thought I remembered not liking the soup. I make it with homemade chicken broth, and add a little bit of bragg’s liquid aminos in the mug or bowl.

  2. Pingback: Spicy carrot and potato soup | Apple Jelly Jam

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