Lentil Vegetable Soup
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Serves: 6
Ingredients:
1-1/2 Tbs extra-virgin olive oil
½ large red onion, chopped
3 celery ribs, chopped
4 carrots, sliced
4 garlic cloves, chopped
sea salt and black pepper
2 Tbs tomato paste
1 bunch collard green leaves, sliced into ribbons
1 lb heirloom tomatoes, diced
1 qt vegetable broth (here’s one I use)
3 (or more) pasilla peppers, sliced
1 cup brown lentils
¼ cup chopped parsley
2 raw pieces of Huang Qi (Astragalus) (optional)
microgreens, for garnish (optional)
Instructions:
In a large soup pot, heat the oil over medium heat.
Add the onion, celery, carrots, and garlic. Season with salt and pepper and saute until the veggies start to soften, about 5 minutes.
Stir in the tomato paste and and cook, stirring, for 3-minutes.
Add sliced collard leaves and stir for about 2-minutes.
Add the tomatoes and stir until combined.
Pour in the broth.
Add the peppers and lentils.
Add raw Chinese herbs if using.
Stir in parsley.
Bring to a boil.
Reduce heat to a simmer.
Cover and let cook about 45 minutes, or until the lentils are tender, but not mushy.
Ladle into bowls and garnish with micro greens if desired.
Enjoy!
Slightly adapted from theresacookinmykitchen.com