By the Gracious Vegan
This is the ultimate healthy soup. The lentils add critical substance, while the cumin, coriander, mint, cilantro, and jalapeño contribute incredible flavor. You may be surprised how addictive this soup is. It’s an intense green color as well.
Makes 9 servings
Put the following ingredients in a large (at least 6-quart) Dutch oven. Bring to a boil, then turn down the heat and simmer, covered, for about 25 minutes, until the lentils are tender.
8 cups vegetable broth
2 large onions, chopped
1 cup brown or black (Beluga) lentils *
1 medium potato (russet, red skin, Yukon gold), scrubbed (peeled if desired) and cut into 1/2"-inch dice
Sliced stems/ribs from 8 large green or red chard leaves
2 teaspoons cumin
1/2 teaspoon ground coriander
Then stir the following ingredients into the pot. Cover and cook 5 minutes more.
4 scallions, sliced
2 cups chopped broccoli (1 medium or large crown)
Chopped leaves from the 8 large green or red chard leaves
Finally, stir in the following ingredients. Return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more.
10 ounces leaf spinach, any tough stems trimmed, chopped (or whole baby spinach)
1 cup chopped fresh cilantro (leaves and stems)
2 tablespoons chopped fresh mint (or 2 teaspoons dried mint)
1/2 jalapeño pepper, minced (make it a whole one if you like spicy-hot)
1 teaspoon salt
Freshly ground pepper to taste
Stir in lemon juice. Use a stick (immersion) blender to make a smooth soup.
1 tablespoon fresh lemon juice
Taste and add more lemon juice, salt, and/or pepper.
* For a variation, you can use green French lentils (Lentilles du Puy) and keep the soup chunky and unblended. They have thicker skins and need about 15 more minutes cooking time.
Timing: Hands-on time 40 minutes, total time 60 minutes
Nutrition: whole-food unprocessed; WFPBNO
Nutritional information per serving: 128 calories, 0g fat, 0g sat. fat, 22g carbs, 799mgsodium, 6mg fiber, 9gprotein