This was probably some of the BEST lentil soup I've ever made! It was SO tasty!
I substituted ghost chiles for the cayenne, but unless you like SUPER spicy foods, I wouldn't recommend that.
I also wanted to make homemade bread to go with, but I forgot to start it in the bread machine.
- ghee, butter, canola or olive oil
- 1/2 onion, chopped
- 4 stalks celery, chopped
- 3 cloves garlic, minced
- 1/4 t allspice
- 1/4 t cayenne pepper
- 1/8 t ground cloves
- 1 quart vegetable broth
- 1 1/2 cups dry lentils
- 1 cup roughly chopped spinach or kale
- cilantro to taste
- salt and pepper to taste
- Heat a little oil in a large saucepan over medium heat. Stir in the onion and celery. Cook til tender. Mix in the potatoes and garlic. Continue to cook and stir about 5 minutes, til the potatoes are well coated with oil. Stir in spices.
- Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the spinach. Cook, stirring occasionally, 35 to 45 minutes, or til the lentils are tender. Mix in the cilantro. Continue cooking about 5 minutes, or to desired thickness.