Lentil Soup with Coriander, and Chunky Vegetables 1 Comment

Oct 6, 2008

The weather in San Francisco is very topsy-turvy. In the morning the fog is to the ground. By midday, it’s quietly disappeared to allow a few rays of sun in, only to return a few hours later to cover the city’s skyline. It sure makes it difficult to decide what to eat. If it’s cold and foggy, I crave soup. But if it’s nice and warm outside, I usually prefer a cool and crispy salad.

Right now the fog is rolling back in. It’s a perfect time to jump in and create by far my favorite soup. My mother would make this lentil soup recipe for us in the cold winter months in Sydney (yes, it does get cold!). Simple ingredients of ground coriander, lemon and garlic alongside lentils, carrots, chard and potatoes deliver a hearty, bright, comforting and incredibly healthy soup. Whenever I eat this soup I feel great afterwards.

Lentil Soup with Coriander, and Chunky Vegetables (Image 2)

Lentil Soup with Coriander, and Chunky Vegetables (Image 3)

Lentil Soup with Coriander, and Chunky Vegetables (Image 4)

Ingredients

½	cup brown lentils
3	bunches spinach or chard coarsely chopped
4	large carrots chopped into chunky pieces
1	large potato chopped into chunky pieces
2	garlic cloves crushed
1	tablespoon coriander
½	tablespoon salt
2	lemons, squeezed
1	tablespoon olive oil

Serves

6-8

Prep Time

20 minutes

Cook Time

45 minutes

Directions

Wash lentils several times in water to get rid of dirt. Place lentils and chopped vegetables in large pot and set to boil on medium heat. Add water, ensure you cover the lentils and vegetables. Once soup mixture is boiling, add coriander, crushed garlic, salt and lemon juice. Simmer till lentils and vegetables are cooked through.

When done drizzle olive oil.