Toomay125: Spicy Greens and Red Lentil Soup with Cinnamon

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Spicy Greens and Red Lentil Soup with Cinnamon

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 4 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried lentils (small, pink*)

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

6 cups water

3 cloves garlic -- minced

1/4 teaspoon crushed red pepper (flakes)

1/8 teaspoon salt

1 medium carrot -- diced

1 medium onion -- diced

1 1/2 pounds mustard greens

1 teaspoon low-sodium soy sauce

1/2 cup dry white wine

1 medium tomato -- diced

1 lemon -- quartered

 

Sort the lentils, discarding any tiny pebbles you may find. Place in a

bowl and rinse in cool water, stirring around with your fingers each

time and pouring off the starchy water. Drain thoroughly. Place in a

heavy-bottomed stockpot. Stir over medium heat until lentils are fairly

dry, then sprinkle on the cinnamon and cumin and continue to stir and

roast for 5 minutes (use a metal spatula to do the stirring, scraping to

prevent the lentils from sticking to the pot). Carefully add the water

(it will spatter), then stir in the garlic, chili flakes, and salt.

Bring to a boil over high heat, then reduce to medium and simmer 10

minutes. Stir in the carrot and onion, and simmer 10 more minutes.

 

Meanwhile, carefully wash the mustard greens, discarding the toughest

part of the stems and tearing the leaves into bitesize pieces. Drain

briefly, but there is no need to dry them. When simmering time is up,

stir in the soy sauce and wine, then the tomato. Pile the greens on top

of the soup, put on a tightfitting lid, and cook for 5 more minutes.

Remove lid and stir the wilted greens into the soup. Serve hot, with a

lemon wedge at each bowl.

 

Recommended companion dishes: Middle East Salad and Armenian bread

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 82

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 94 Calories; 1g Fat (6% calories

from fat); 6g Protein; 17g Carbohydrate; 0mg Cholesterol; 177mg Sodium

 

NOTES : Almost Instant, Vegan

 

This exotic soup is as pretty as it is delicious. Look for the small red

lentils sold as masur dal in Asian or Middle Eastern food stores.

 

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