This hearty lentil soup is a current favorite in our farmers market daily soup rotation at THE WELL Kitchen & Table.

Yellow Dal Lentil Soup

From THE WELL Kitchen & Table
Makes 2 quarts

Ingredients:

• 2 tbsp ghee
• 1 1/2 cups yellow dal lentils
• 1 1/2 tsp cumin seed, ground
• 1 1/2 tsp coriander seed, ground
• 1/4 tsp asofotieda
• 2 serrano peppers, deseeded and chopped
• 1.5 tbsp tumeric powder
• 2 tomatoes, chopped
• 2 carrots, chopped
• 1 1/2 cups lacinato kale, stemmed and sliced
• 1 quart vegetable stock
• 1 1/2 tbsp lemon juice
• 20 sprigs cilantro, picked

Directions:

1. Add ghee to pan and toast spices for 30 seconds
2. Add vegetables and sweat for 2 minutes, then add lentils and continue cooking for 5 minutes.
3. Add stock and simmer on low for 30 minutes until the lentils are tender.
4. Pulse in blender for 5 seconds, return to a warm pot and serve with lemon and cilantro.