Recipe inspired by a sewing friend and dictated by the contents of my kitchen.
8 cups flavorful chicken broth = 2 quarts
1 scant tbsp coconut oil
1/2 tsp mustard seed
2 dried whole red chilis
1 tsp kala jeera
1 tsp turmeric
1/2 tsp asafoetida
1/2 tsp ground ginger
2 small onions, diced
6 cloves garlic, smashed and chopped
1 stalk celery, diced
2 small carrots, peeled and diced
2 plum tomatoes, seeded and diced
1 tsp freshly ground coriander seeds
1/2 tsp whole cumin seeds, freshly ground
1/8 tsp red chili powder 3 tbsp butter or ghee
bundle of greens - kale, chard, collard, etc - roughly chopped
Rinse lentils till water runs clear. Soak while preparing ingredients.
Add oil into pot at medium-low heat. Toast the mustard and kala jeera seeds and finally the whole chilies. Bloom the powdered spices in order, turmeric, asafoetida, ginger. Turn up the heat, and saute onions, then garlic with a bit of salt. Add carrots and celery. Fry till pale vegetables are soft, browned, and moisture dissipates. Toss tomatoes onto the surface of the pot and saute until they have broken down, releasing most of their juices.
Drain the lentils well, then add them to the pot. Pour in the broth, cover, and bring to a boil. Lower the heat and vigorously simmer till lentils are tender and the soup thickens to the preferred consistency, at least 30 min. Add water if necessary.
Drain the lentils well, then add them to the pot. Pour in the broth, cover, and bring to a boil. Lower the heat and vigorously simmer till lentils are tender and the soup thickens to the preferred consistency, at least 30 min. Add water if necessary.
Meanwhile, prepare greens. Brown butter in a hot pan and quickly saute the greens. Add melted butter and greens to the soup along with the ground coriander, ground cumin, red chili powder and salt. Simmer uncovered till the greens are wilted, the soup is heated through and flavors are blended before serving.
* In a pinch, I just substitute some garam masala instead. The finished consistency should be like a medium thick pea soup with some soft lentil bits, but you can make it smoother and thicker with a pressure cooker or leave it brothy and chunky. Sprinkle with a dash of lemon juice and finely chopped cilantro right before serving if desired.
Lentils will make a slightly grainier textured, earthier soup and takes longer to cook than masoor dal, which produces a pleasant sunny color.
* In a pinch, I just substitute some garam masala instead. The finished consistency should be like a medium thick pea soup with some soft lentil bits, but you can make it smoother and thicker with a pressure cooker or leave it brothy and chunky. Sprinkle with a dash of lemon juice and finely chopped cilantro right before serving if desired.
Lentils will make a slightly grainier textured, earthier soup and takes longer to cook than masoor dal, which produces a pleasant sunny color.
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