Lentil tomato soup
Description
A tomato based and savory lentil soup with kale!
lemmuh
材料
（6-8 servings）
yellow or Vidalia onion (chopped)
1 large
carrot (chopped)
1 large
celery rib (chopped)
2 ribs
garlic (minced)
3 cloves
green lentils (rinsed)
1 cup
extra virgin olive oil
3 tablespoons
kosher salt
1/8 teaspoon
ground cumin powder
1/2 teaspoon
ground coriander powder
1/2 teaspoon
smoked paprika powder
1 teaspoon
3 cups
better than bouillon vegetable base
2 teaspoons
crushed-tomato can
1 can (28oz)
bay leaf
1
kosher salt
1/4 teaspoon or more to taste
freshly ground black pepper
1/4 teaspoon or more to taste
frozen chopped kale
1 cup
2 tablespoons
作り方
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1
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Prepare the veggies!
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2
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Oil in a large Dutch oven over medium heat, add garlic.
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3
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If garlic gets fragrant, add onion, carrot, celery and salt.
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4
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Cook about 10 minutes until it gets softened.
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5
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Stir in cumin, coriander, and paprika and cook 30 seconds.
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6
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Add water, tomato, bouillon, salt, pepper and bay leaf.
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7
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Increase the heat to medium high and bring to a simmer.
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8
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Scoop the scum from the surface, and discard.
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9
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Cover and lower to medium low heat to gently simmer.
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10
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Cook 20-25 mins or until lentils gets tender.
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11
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Stir in kale and cook 5 mins. Taste, adjust the seasoning.
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12
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Remove from the heat, stir in lemon juice. Serve!
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コツ・ポイント
You can use diced tomatoes to add more texture. Cooking veggies for 10 mins is the key step for this recipe!
このレシピの生い立ち
For winter, we like to have something to warm up our insides...SOUP! This is one of our favorite lentil soups :-)
つくれぽ みんなのつくりましたフォトレポート
lemmuh
