This soup reminds me of my Middle Eastern travels. This recipe was adapted from veggiegrettie.com. I’ve made it several times over the winter and never get tired of it. I hope you enjoy it!
Sumac is a natural antioxidant that can be used in this recipe.
Servings: 4-6 vegan, gluten-free
Ingredients:
- 2 tbsp olive oil
- One onion, finely sliced
- Finely chop two courgettes
- One carrot finely diced
- Finely chop one stick of celery
- Salt pinch
- Finely chop 3 or 4 cloves of garlic
- 1 tbsp of paprika
- Cumin seeds 2 tsp
- 1/4 tsp dried chili flakes
- 1/4 tsp cayenne pepper
- 3 tbsp tomato paste
- One tomato, chopped
- Fresh mint or dried mint, two tablespoons
- Red lentils dried 1 cup
- 1/4 cup brown rice
- 1/4 cup quinoa (I use red)
- Add approx 2.5 liters of vegetable stock as needed
- Sumac, 1 tbsp (optional).
- salt & black pepper
- Fresh mint leaves chopped for garnish
- Sumac as a garnish (optional).
- Lemon wedges to be served
Procedure:
- In a large pot, combine the olive oil, garlic cloves, cumin seeds, and paprika with chili flakes, cayenne, and chile flakes. Heat over medium-high heat for one minute.
- Add the vegetables (onions and courgettes), half of the mint, and a pinch of salt. Cook for 4-5 minutes, until the vegetables are softened and slightly golden. Add tomato paste & tomato to the pan and continue cooking for another 5 minutes.
- Stir in the spices and vegetables with the brown rice, quinoa, and lentils. Add 3/4 of the vegetable stock/water. Season with black pepper and salt, then add the dried mint. Bring to a boil. Cover the pot and reduce the heat to a simmering temperature for 35-40 minutes. Add the remaining stock until you reach the desired consistency.
- Taste for seasoning and add more mint or salt if needed.
- Serve in soup bowls with fresh mint chopped, sumac, and Greek or other natural yogurt.