Hearty Lentil Soup Recipe

Hearty Lentil Soup

My hearty lentil soup is packed with vibrant flavors and nourishing ingredients, making it the perfect comforting meal for chilly days or when you’re craving something wholesome. Loaded with protein-rich lentils, fresh vegetables, and warming spices like ginger, turmeric, and chana masala, this soup offers both depth of flavor and a satisfying texture. The addition of sweet potatoes, corn, and collard greens brings a delightful balance of sweetness and earthiness, while a hint of dried chile de árbol gives it a gentle kick. Whether you're meal prepping or seeking a cozy dinner, this versatile recipe is sure to become a go-to favorite.

Ingredients:

• 1 cup lentils (e.g., Chana Dal), soaked
• Drizzle of avocado oil (or neutral oil with high heat threshold)
• ½ large yellow onion, diced
• 5-6 cloves garlic, peeled and minced
• 3 celery sticks, sliced
• 3 carrots, sliced
• 1.5-inch piece of fresh ginger, peeled and diced
• 1.5-inch piece of fresh turmeric, peeled and diced
• 4 dried chile de árbol
• 4 cups vegetable broth
• ½ cup frozen corn
• 1 zucchini, cut into half-moons
• Collard greens, chopped (add at the end)
• 1 bell pepper, diced (add at the end)
• Roasted sweet potato (optional; fresh sweet potato or regular potato can be used instead, cut into half-moons)
• 2.5-3 tablespoons Chana Masala seasoning blend
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds

Instructions:

1. Soak the Lentils:
   • Soak the lentils in hot water and set aside while you prepare your ingredients.
2. Prepare the Ingredients:
   • Wash all fresh produce.
   • Dice the onion, mince the garlic, slice celery, and slice carrots.
   • Peel and dice the ginger and turmeric using a spoon to remove the skin.
3. Cook the Aromatics:
   • Heat a large pot over medium-low heat with a drizzle of avocado oil.
   • Once the oil is heated, add diced onion, minced garlic, salt, and cumin seeds.
   • Sauté for 5-8 minutes, stirring occasionally.
4. Add Vegetables and Spices:
   • Add sliced celery, sliced carrots, diced ginger, diced turmeric, and coriander seeds.
   • Sauté for an additional 10 minutes, stirring occasionally.
5. Cook the Lentils:
   • Increase the heat to medium.
   • Drain the soaked lentils and add them to the pot along with the Chana Masala seasoning.
   • Stir for 5 minutes to allow flavors to combine.
6. Add Broth and Dried Chile:
   • Pour in the vegetable broth and add dried chile de árbol.
   • Stir well, cover the pot, and allow the broth to start bubbling.
7. Incorporate Frozen Ingredients:
   • Once bubbling, add frozen corn (and any other frozen ingredients if applicable).
8. Final Steps:
   • When the soup is simmering, check the lentils for tenderness.
   • If the lentils are still firm, cook a few more minutes.
   • Once tender, add zucchini and reduce the heat to medium-low.
   • Cook zucchini for a couple of minutes before adding bell pepper.
   • Cook for 5 minutes, then reduce heat to low and add collard greens.
   • Cook for 2 minutes, then turn off the heat and allow the soup's residual warmth to finish cooking the greens.
9. Enjoy!