Green Lentil Soup
ingredients
- 3 cups lentils
- 8 cups of water
- 1/2-3/4 yellow onion
- 9-10 cloves
- 2 bay leaves
- 1 cinnamon stick
- whole peppercorns, about 1 tsp
- 3-4 garlic cloves
- 1-1.5 tbsp fresh ginger
- boullion (Better than boullion Veg base)
- mexican oregano
- paprika (sharp)
- white pepper
- fenugreek
- cardamom
- 3-5 whole mace pieces (or, fresh nutmeg)
- 1-2 tomatoes (vine or heirloom, or 3 roma)
- olive oil or ghee
- cumin
- fennel seed
- ajwain
directions
add washed lentils and water to a pot.
bring to a boil, then reduce to a simmer.
cut the onion in half, and stick the cloves into the onion for easy removal.
add in the bay leaves, cinnamon stick, peppercorns.
cut up the garlic and ginger into thin slices, but thick enough to optionally remove.
add in the oregano, paprika, white pepper, fenugreek, cardamom, whole mace.
let this simmer for about 30 minutes, stirring occasionally (~5-10 mins).
roughly chop up the tomatoes and add to pot.
simmer longer, and add salt to taste.
with a mortar n pestle roughly grind the cumin, fennel, and ajwain.
to a separate pot, add a drizzle of olive oil or a small pat of ghee, enough to toast the remaining spices - toast.
once fragrant, add in the ground spices, stir and simmer for a few more minutes.
enjoy!!