Vegetarian Tri-colored Lentil Soup Recipe
This vegetarian soup is more like a robust stew. It is the kind of soup that you will want to pack up and put in the freezer for a rainy day. That is, once you’ve had your fill of it the first time around.
- 2 tablespoons olive oil
- 2 large cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 2 stalks celery, finely diced (about 1 cup)
- 2 carrots, peeled and finely diced (about 1 cup)
- 1 cup green lentils
- 1 cup red lentils
- 1 cup yellow or green split peas
- 1 bunch Swiss chard
- Finely grated zest and juice of 1 lemon
- 12 cups water (approx)
- Heat the oil over medium heat in a large pot.
- Add the garlic, onions, cumin, thyme, coriander and cayenne pepper. Cook until the onions begin to soften, about 5 minutes.
- Add the celery and carrots and cook for 2 more minutes.
- Add the lentils and 12 cups of water and simmer for 45 minutes.
- Meanwhile, separate the chard stems from the leaves: stack the chard and slice along either side of the stems. Cut across the stems to make 3/8-inch wide slices. Add the stems to the soup and cook for 10 more minutes.
- Stack the leaves and cut them in 1-inch ribbons. Add them to the soup with the lemon zest and juice. Cook for about 5 minutes, until the leaves are wilted. Taste and add more seasoning if needed.
Image : Soup Addict