Ingredients
Units
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- 1 teaspoon extra-virgin olive oil
- 1 cup leek, sliced (white part only) or 1 cup onion, diced
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 teaspoon ground coriander
- 1 tablespoon garam masala
- 1/8 to 1/4 teaspoon cayenne pepper (optional)
- 1 14.5–ounce can diced fire-roasted tomatoes
- 6 cups broth of choice or water
- 1 cup red lentils, rinsed and drained
- 5 ounces greens of choice, chopped
- Red pepper flakes, for garnish (optional)
- Salt and pepper to taste
Instructions
- Heat a soup pot over medium heat and add oil. Saute leeks/onions until translucent. Add garlic and ginger and saute until fragrant, about 30 seconds. Add the coriander, garam masala and cayenne pepper (optional) and saute until fragrant and spices coat the vegetables, about 30 seconds.
- Add the next three ingredients (through lentils) and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until the lentils are tender.
- Use an immersion blender to puree the soup to your desired consistency. To use a regular blender in place of an immersion blender, let the soup cool for 10 minutes and then puree in several small batches.
- Add the greens to the pot of pureed soup and let simmer, covered for 3-5 minutes until greens are wilted. Top with red pepper (optional) and salt and pepper, to taste. Enjoy!
- Prep Time: 15 mins.
- Cook Time: 30 mins.
- Category: Soups + Stews
- Method: Stovetop
- Cuisine: American