Three Lentil Soup

Corner Bakery Cafe Copycat Recipe

1/3 cup split red lentils (masoor)
1/3 cup whole red lentils (masoor)
1/3 cup whole green lentils (optional)
1 big onion, chopped roughly
2-3 cloves of garlic, chopped
1 big tomato, chopped
1-2 carrots, peeled and diced small
½ cup of mushrooms, chopped (any kind)
1/2 bunch of spinach or 2-3 big leaves of kale, chopped fine
1/4 cup of corn kernels
2-4 cups of vegetable/ chicken broth
Salt and pepper to taste

Combine and wash all the lentils and keep aside.
In a big pot, heat some olive oil and saute the chopped onions, carrots and garlic till the onions turn translucent.
Add the mushrooms and some salt. Saute the mushrooms till they get soft, a few minutes, before adding the tomatoes. Cover and let them get mushy. Add the lentils, spinach, corn and broth.
Adjust the salt and pepper and bring to a rapid boil.

Lower the heat and simmer till the carrots are tender and the lentils, spinach and corn are cooked through, about 30 minutes.

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