2 tbsp olive oil
1 yellow onion, chopped
3 cloves garlic, minced
2" piece ginger root, peeled and minced
2 hot peppers (jalapeño, serrano), seeded and chopped
sea salt and fresh black pepper to taste
1 tbsp garam masala spice
1 tsp ground cardamom
2 tsp cumin
3 bay leaves
2 cups tomatoes, fresh chopped or 1 15oz can diced
2 cups carrots, chopped
2 cups spinach (or kale), chopped
1 cup red lentils, washed and drained
2 cups green lentils, washed and drained
1 tbsp sugar
8 cups water
Heat large pot to med-high with oil. Sauté the onions for about 8 minutes until translucent. Stir in the garlic, ginger and hot peppers, sprinkle with salt and pepper. Mix in the garam masala, cardamom, cumin, and bay leaves; the heat releases the flavors of the spices. Add the tomatoes, carrots, spinach, sugar, lentils and stir well together for about 2 minutes with the spices. Add water and bring to a boil. Once boil is reached, reduce heat to simmer and cook for 1 hour, loosely covered, stirr occasionally. Serve in bowl as soup or use less water and serve over rice.
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fills the whole house and gets everyone hungry
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