Dandelion-Lentil Soup

Name: Dandelion-Lentil Soup
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 cup lentils, picked over and rinsed; 4 Tbsp. extra-virgin olive oil; 1 large yellow onion, peeled and chopped; 4 cloves garlic, crushed and peeled; 1 small red chile, stemmed and finely chopped; 1 (1") piece of ginger, peeled and finely grated; 1 large bunch dandelion greens, well washed and chopped; 4 Tbsp. freshly squeezed lemon juice; 1 tsp. ground cumin; Salt and freshly ground black pepper

Serves
serves 8

ALICE KIM

Cultivated dandelion greens are longer-leafed and less bitter than their wild cousins. They are most tender in April and May.

Ingredients

1 cup lentils, picked over and rinsed
4 Tbsp. extra-virgin olive oil
1 large yellow onion, peeled and chopped
4 cloves garlic, crushed and peeled
1 small red chile, stemmed and finely chopped
1 (1") piece of ginger, peeled and finely grated
1 large bunch dandelion greens, well washed and chopped
4 Tbsp. freshly squeezed lemon juice
1 tsp. ground cumin
Salt and freshly ground black pepper

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Instructions

Step 1

Put lentils in a medium pot with 9 cups water and bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until lentils are just tender, 20-30 minutes.

Step 2

Meanwhile, heat oil in a medium skillet over medium heat. Add onions, garlic, chiles, and ginger and cook, stirring often, until onions are soft, about 10 minutes.

Step 3

Add onion mixture, dandelion greens, lemon juice, and cumin to lentils. Season to taste with salt and pepper. Simmer, covered, until greens are tender, about 20 minutes.