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Categories:
stalks celery carrots onion potatoes mushrooms broccoli raab garlic lentils chicken water tomato paste tomatoes curry powder ground cumin ground red pepper bay leaves salt olive oil
Viewed: 8 - Published at: 9 years agoIngredients
- 2 stalks celery plus leaves (chopped)
- 2 carrots (peeled and chopped)
- 1/2 Spanish onion (chopped)
- 3 Russian potatoes (washed and cubed)
- 1/2 pound fresh cremini mushrooms (whole if small, or cut in half)
- 2 big bunches! broccoli raab (rinsed and stems trimmed)
- 3 cloves garlic (minced)
- 1 cup uncooked lentils
- 4 cups low sodium chicken or vegetable broth
- 2 cups water
- 1 tablespoon tomato paste
- 1 can whole San Marzano tomatoes (with juice)
- 2 tablespoons curry powder
- 1 tablespoon ground cumin
- 1 teaspoon ground red pepper
- 2 bay leaves
- sea salt and freshly ground black pepper
- olive oil
Method
- In a large soup pot, heat a hearty amount of olive oil over medium heat. Add celery, carrots and onions with some salt and pepper to release the liquids from the vegetables. After cooking for 5-7 minutes, add tomato paste and garlic and stir to combine. Cook for 3 more minutes. Add the curry, cumin and red pepper and mix to combine. Let cook for 3 more minutes.
- Add the whole can of tomatoes, including the juice, bay leaves, and salt and pepper and give the pot a good mix. Bring to a simmer (about 3-4 minutes). Add the lentils to the tomato and vegetable mixture. Stir in and let cook for 3 minutes.
- Add the chicken broth and water to the pot, turn the heat to medium high and bring to a boil. This will take about 10 minutes. Lower to medium, but the broth should still be lightly boiling. Once boiling add the mushrooms and cook for 5 minutes. Next, add the potatoes and let cook for about 5 minutes or until potatoes are soft enough to eat. Lastly, add the broccoli raab and mix it in. It will wilt really quickly, so once you add it, lower the heat. Serve immediately!
