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Lentil Soup With Gruyere Gremolata

Veggie.Lover's picture
Ingredients
  Cardamom pods 2
  Cumin seeds 1 Teaspoon
  Dried crushed red pepper 1⁄4 Teaspoon
  Vegetable oil 1 Tablespoon
  Finely chopped onion 1 1⁄2 Cup (24 tbs)
  Chopped unpeeled tomato 3 Cup (48 tbs)
  Dried lentils 1 Cup (16 tbs), uncooked
  Salt 3⁄4 Teaspoon
  Water 6 Cup (96 tbs)
  Chopped fresh kale 2 Cup (32 tbs)
  Grated gruyere cheese 3 Ounce (3/4 Cup)
  Grated lemon rind 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Chopped thyme 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
Directions

Remove outer shell of cardamom pods, reserving seeds; discard shells.
Combine cardamom seeds, cumin, and red pepper in a Dutch oven; cook over medium-low heat 10 minutes, stirring occasionally.
Crush seed mixture, using a mortar and pestle; set aside.
Heat oil in pan over medium heat.
Add onion and 4 cloves garlic; saute 5 minutes or until tender.
Add crushed seed mixture, tomato, and next 3 ingredients; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Uncover and simmer 10 minutes or until lentils are tender.
Place 2 cups lentil mixture in container of an electric blender; cover and process until smooth.
Return lentil puree to pan; stir in kale.
Bring to a simmer, and cook, uncovered, 5 minutes or until kale is tender.
To make gremolada, combine cheese, lemon rind, thyme, and 2 cloves minced garlic.
Stir well.
Ladle soup into individual soup bowls; top with gremolada.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled

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