Ingredients

The following ingredients have 12 Servings
  • 2 teaspoons coriander seeds *see ingredient note
  • 1 teaspoon cumin seeds *see ingredient note
  • 3 tablespoons olive oil
  • 2 large sweet onions, diced
  • 2 cups diced peeled carrot
  • 1 cup diced peeled parsnip or turnip
  • 4 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon turmeric
  • ½ teaspoon pepper
  • 8 cups vegetable broth
  • 2 cups dry brown lentils (1 pound)
  • 14 ounces canned diced tomatoes, preferably fire-roasted
  • 3 cups chopped kale
  • 1 teaspoon salt, or to taste
  • ½ cup chopped cilantro
  • 4 ½ teaspoons (or 1 ½ tablespoons) lemon juice, or to taste
  • Greek yogurt or plant-based yogurt for serving, optional

Instruction

  • Place coriander and cumin in a small skillet and set over medium heat. Cook, swirling the skillet often until the seeds are fragrant and starting to pop and lightly smoke, 2 to 3 minutes. Remove them from the heat and transfer them to a mortar and pestle or coffee grinder. Coarsely grind them.
  • Heat oil in a large heavy bottom soup pot over medium-high heat. Add onion, carrot and parsnips (or turnip) and cook, stirring often until the onion is starting to brown, about 10 to 13 minutes. Add in garlic, and cook for 30 seconds. Stir in the ground cumin and coriander, smoked paprika, oregano, turmeric and pepper and stir to coat the onion mixture with the spices. Cook, stirring for 30 seconds to bloom the spices.
  • Add broth and lentils and bring to a boil over high heat, stirring occasionally. Reduce heat to maintain a gentle simmer and cook until the lentils are almost soft, about 15 minutes.
  • Stir in diced tomatoes, kale and salt. Increase heat to regain the simmer then reduce it to continue simmering. Cook until the lentils are soft and breaking down and the kale is tender, about 10 minutes more.
  • Remove from the heat and stir in cilantro and lemon juice. Serve with yogurt if desired.