Ingredients with Measurements:
- 1 cup of dried lentils
- 4 cups of water
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of lamb's quarters, washed and chopped
- 4 cups of vegetable broth
- 1 lemon, juiced
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the lentils and soak them in water for at least 2 hours.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the cumin, paprika, salt, and black pepper to the pot, and stir well.
4. Drain the lentils and add them to the pot, along with 4 cups of water. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Add the chopped lamb's quarters and vegetable broth to the pot, and stir well. Simmer for another 10-15 minutes, until the lentils and lamb's quarters are tender.
6. Use an immersion blender to blend the soup until smooth (optional).
7. Add the lemon juice to the soup, and stir well.
8. Serve hot, garnished with chopped fresh herbs or a dollop of yogurt.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 4g
Carbohydrates: 31g
Protein: 12g
Fiber: 12g
Substitutions for ingredients:
- You can use any type of lentils instead of dried lentils.
- You can use spinach or kale instead of lamb's quarters.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add diced carrots or celery to the soup for extra flavor and nutrition.
- Use different spices, such as coriander or turmeric, to change the flavor profile.
- Add cooked chicken or beef to the soup for a heartier meal.
Tips and tricks:
- Soaking the lentils beforehand will help them cook faster and more evenly.
- Use an immersion blender to blend the soup until smooth, or leave it chunky for a more rustic texture.
- Adjust the seasoning to taste, adding more salt or lemon juice as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls, garnished with chopped fresh herbs or a dollop of yogurt.
Garnishes:
Chopped fresh herbs, yogurt, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread, a side salad, or roasted vegetables.
Suggested side dishes:
Roasted vegetables, a side salad, or crusty bread.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it's too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to wash the lamb's quarters thoroughly before using them in the soup.
Food history:
Lamb's quarters is a wild edible green that has been used for food and medicine for centuries. It's also known as pigweed or goosefoot.
Flavor profiles:
This soup has a warm, earthy flavor from the lentils and spices, with a bright, lemony finish.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a starter for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Earthy, Nutty, Herbaceous, Tangy