- 2 teaspoons extra virgin olive oil
- ¾ cup fresh carrots, peeled, 1/3″ dice
- ¾ cup onion, peeled, 1/3″ dice
- ¾ cup celery, peeled, 1/3″ dice
- ¾ cup sweet potato, peeled, 1/3″ dice
- 2 medium fresh garlic cloves, peeled and minced, 3 t.
- 1 teaspoon fresh ginger, peeled and minced
- ½ teaspoon tumeric
- ¼ teaspoon chipotle powder, depends on the heat
- ¼ teaspoon has el honout seasoning, see note
- ½ teaspoon ground cumin
- 1 ½ cups dried red lentils, picked through
- 6 ½ cups vegetable stock, see recipe
- ¾ cup cooked chickpeas, chopped coursely
- 1 cup fresh spinach, washed, dried, thinly sliced
- 1 teaspoon pink salt, or sea salt, more to taste
In a large dutch oven or soup pot, add the extra virgin olive oil. Warm over medium heat, add the first four vegetables. Cook, stirring until softened but not colored, about 5 minutes. Add seasonings (salt to be added at the end) – the garlic and ginger. Stir one minute to release the flavors.
Add the lentils and vegetable stock. Bring to a boil, then cover and turn down to a simmer.
Cook the soup for 30 minutes, stirring from time to time. Skim the soup gently of any foam (this is produced by the lentils). Add the chickpeas, cover and simmer 10 more minutes to combine the flavors. Remove from heat. Add more stock, or a little water if too thick. Taste for seasonings, add you favorite type pinch by pinch. Remember, this is a soup, not a stew, so it should be a little brothy.
When serving – add the sliced spinach, stir to cook through, 1 minute (so the color will stay strong).
Ladle into bowls, add garnishes and serve.
2 T. red pepper, finely chopped, 2 T. tender celery leaves, finely chopped, 2 T. fresh parsley, finely chopped.
Mix together and sprinkle on top of each serving.
Has el Hanout Seasoning: Commonly used recipes include cardamom, nutmeg, anise, mace, cinnamon, ginger, allspice, various peppers, and turmeric. Can be found at specialty stores and some supermarkets. If not available, add the seasonings from the list you enjoy. Predominant seasonings to add are: cinnamon and cardamom- my recipe includes tumeric and fresh ginger.
Can substitite Kale or Chard for the Spinach.