Cardamom Lentil Soup

Name: Cardamom Lentil Soup
Total time: 3600 s
Yield: 2 servings as main
Cuisine: British
Ingredients: 1 medium onion; 2 carrots; 12 heaped tbsps of red lentils; 2 green cardamom pods; 1 tbsp olive oil; 50 g tomato puree; 1/2 tsp chilli flakes; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 vegetable stock cube; 100 g kale leaves; 1 tbsp lime juice; 1 tsp sumac; 1 tsp black pepper; 125 g greek yogurt; 1 L water

ChefBenji @chefbenji

Cardamom Lentil Soup

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Ingredients

1 hour

2 servings as main

1medium onion
2carrots
12heaped tbsps of red lentils
2green cardamom pods
1 tbspolive oil
50 gtomato puree
1/2 tspchilli flakes
1 tspsmoked paprika
1/2 tspground cumin
1/2 tspground coriander
1/2vegetable stock cube
100 gkale leaves
1 tbsplime juice
1 tspsumac
1 tspblack pepper
125 ggreek yogurt
1 Lwater

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Steps

1 hour

1

Finely dice the onion. Add olive oil to the pot and heat at medium, whilst adding the onion. Stir for 5-6 minutes until soft and translucent. Add the tomato puree, chilli flakes, cumin, coriander, smoked paprika a tsp of black pepper and stir for 1 minute.
2

Open 2 cardamom pods, remove the shells, and crush the seeds into a fine grain. Peel the carrots and finely grate.
3

Rinse the lentils.
4

Add the lentils and carrots to the puree and mix for 1 minute.
5

Add boiling hot water, and stick cube and cook the lentils at a gentle simmer for 30 minutes until the lentils turn soft.
6

Strip the kale of the stalks, wash and chop finely.
7

Add the sumac to the pot, along with lime juice and stir into the soup. Add kale and cook for another 5 minutes.
8

Season the soup. Add two dollops of yogurt per dish and serve. Sprinkle coriander and chilli on top to season to your taste.