Wednesday, June 5, 2013

dandelion and red lentil soup

I saw a bunch of beautiful dandelion leaves at the market and decided to make a soup with them. I was inspired by the recipe from fat free vegan, but changed quite a few things up. It was really easy to put together and absolutely delicious.

1 medium red onion (about 1 1/2 cups) chopped
4 garlic cloves, chopped
1 heaping tablespoon chopped ginger
1 tsp cumin
1/2 tsp tumeric
1/2 tsp coriander
1 tsp chili powder
1/2 tsp salt
1 cup red lentils
1 carrot, chopped
2 cups chopped cauliflower
2 cups packed dandelion leaves (big handful, rough stems removed)
4 cups low sodium not-chicken broth

Drizzle a bit of olive oil in a soup pot and measure out the cumin, tumeric, coriander, chili powder, and salt. Turn the heat on and when the oil starts to bubble, add the onion, garlic, and ginger and cook for three minutes. Add the broth and lentils and bring to a boil, reduce the heat, cover, and simmer for 20 minutes. Remove the lid and stir in the cauliflower, carrot and dandelion leaves, turn the heat up again until it boils, then reduce, cover, and simmer for 10 more minutes. Garnish with chopped jalapeño and a squeeze of lemon. Serves 3-4.

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