Prep 15 mins
Cook 1 hr
I went to Central Market (an upscale grocery store/eatery in the Dallas/Ft. Worth area), and I tasted a fabulous Vegetarian Lentil Soup. I added a squirt of lemon and then it was phenomenal. I slowly ate it to really take in all the different flavors, so I could mimic it at home. I think I did a pretty good job. The family says it's the best lentil soup I've ever made.
- 1 tablespoon grapeseed oil
- 2 cups carrots, diced
- 2 cups onions, diced
- 16 ounces brown lentils
- 1 (14 ounce) can tomatoes and green chilies
- 2 quarts vegetable stock (or water)
- 1 cup turnip, peeled and diced (original had potatoes, but I was out)
- 4 cups fresh spinach, roughly chopped
- 5 garlic cloves
- 1 cup cilantro, roughly chopped
- 2 large lemons, zested and juiced
- 1 teaspoon sea salt (or to taste)
- Drizzle the oil in a warm stockpot. Add salt, carrots and onions. Cook on medium until soft. Add lentils and cook for a minute. Add diced tomatoes with green chiles and broth. Let simmer for 30 minutes, then add turnips and spinach.
- While it is simmering, combine the lemon zest, juice, garlic and cilantro. Add them to the soup. Let it simmer for 10 more minutes. Serve.