Spicy Greens & Red Lentil Soup
Submitted by TRIC
Spicy red lentil soup with mustard greens, dry-toasted cumin and cinnamon, and a finishing splash of white wine. A Middle Eastern-leaning vegetarian soup with deep spice and a peppery green bite.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minThis spicy red lentil and mustard greens soup is a Middle Eastern-leaning weeknight pot that builds remarkable depth from a short list of pantry ingredients. The lentils get dry-toasted in the pot with cumin and cinnamon before any liquid hits, and that single step is the difference between a flat soup and one with a warm, almost smoky backbone.
Mustard greens give this its peppery edge, sharper and more characterful than spinach or kale. They wilt down at the very end so the soup keeps that bitter-bright bite instead of going dull and stewed.
Dry white wine is the unexpected finishing touch. It adds acidity and a bit of brightness that lifts the heavy lentils, and the alcohol burns off in the last few minutes.
Pro Tips
- Toast the lentils and spices over medium heat, stirring constantly, the line between toasted and burned is about 30 seconds.
- Wash the mustard greens thoroughly, sandy grit hides between the ribs and there’s nothing worse than gritty soup.
- Strip out the toughest stem cores before tearing the leaves, they stay fibrous even after the simmer.
- Squeeze a wedge of lemon into each bowl just before serving, the acid pulls all the spice and green flavor forward.
Variations
Ingredients
Directions
Wash and sort the lentils.
Drain thoroughly.
Place in a heavy-bottomed stockpot .
Stir over medium heat until lentils are fairly dry, then sprinkle on the cinn amon and cumin and continue to stir and roast for 5 minutes, scraping to keep teaspoon he lentils from sticking.
Carefully add the water, 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.
Me anwhile, carefully wash the greens, discarding the toughest part of the stems a nd tearing the leaves into bite-size pieces.
Drain briefly.
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 tight-fitting lid, and cook for 5 more minutes.
Remove lid and stir the wilted greens into the soup.
Serve very hot, with a lemon wedge at each bowl.
Serve with Middle East Salad and Armenian bread.
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