Total time: 55 minutes
Serves: 6
Ingredients:
- 2 tsp. coriander seeds
- 1 tsp. cumin seeds
- 3 tsp. olive oil
- 2 large sweet onions, diced
- 2 cups carrots, peeled and diced
- 1 cup parsnips or turnips, peeled and diced
- 4 cloves garlic, minced
- 2 tsp. smoked paprika
- 1 tsp. dried oregano
- ½ tsp. turmeric
- ½ tsp. pepper
- 8 cups vegetable broth
- 2 cups dry brown lentils (about 1 pound)
- 14 oz. can of diced tomatoes, preferably fire-roasted
- 3 cups fresh kale, chopped
- 1 tsp. salt
- ½ cup cilantro, chopped
- 1½ Tb. lemon juice
- Greek yogurt or plant-based yogurt for serving, optional
Directions:
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Use a small skillet over medium heat to cook the coriander and cumin. Swirl the skillet until the seeds are fragrant and begin to pop or smoke (about 2 to 3 minutes). Remove them from the heat and grind them coarsely with a coffee grinder or mortar and pestle.
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In a large soup pot, heat oil over medium-high heat. Toss in onion, carrot and parsnips (or turnip). Cook and stir until onion begins to brown (about 10 to 13 minutes). Toss in garlic and cook for another 30 seconds. Add the ground cumin and coriander, smoked paprika, oregano, turmeric and pepper. Stir the mixture to coat the vegetables with the spices. Continue cooking while stirring for another 30 seconds to bloom the spices.
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Add the lentils and broth to the soup pot and bring to a boil. Stir the soup occasionally. Reduce the boil to a gentle simmer for about 15 minutes.
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Stir in tomatoes, kale and salt. Continue simmering until the lentils soften and begin to break down. Once the kale has softened—about 10 minutes—remove from heat.
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Stir in cilantro and lemon juice, and serve with yogurt for a little extra richness!
Tips:
- For easier digestion, consider soaking dry lentils overnight. It will also cut the cooking time for the lentils in half, from 15 minutes to 7 or 8 minutes.
- To save time, you can use ground coriander and cumin, skipping the cooking and grinding of the seeds.
