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Lentil Soup with Ginger, Lemongrass & Greens

This hearty lentil soup is packed with vegetables, fresh ginger, lemongrass, and leafy greens. I make a big pot for meal prep and freeze the leftovers for quick lunches and dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian-inspired

Ingredients
  

  • 1¼ cups brown lentils, rinsed and checked for stones
  • Olive oil for drizzling the bottom of the pot
  • 1 red or white onion, diced
  • 2 celery stalks, diced
  • 2 carrots, sliced into rounds
  • 4 garlic cloves, roughly chopped
  • 1 teaspoon rendered beef fat (optional)
  • 2 large bay leaves
  • 4 juniper berries, smashed (I used raw and keep them in the freezer)
  • 2 tablespoons chopped lemongrass, fresh or dried
  • 6 grape tomatoes, halved
  • 2 1/4 cups chicken broth, homemade or store-bought
  • 6½ cups hot water
  • 1 tablespoon packed fresh grated ginger
  • ¼ teaspoon dried thyme
  • 2 fresh sage leaves, chopped
  • Sea salt and black pepper to taste
  • 1 packed cup wild callaloo, chopped (or another leafy green such as spinach, kale, swiss chard, or stinging nettle)
  • Grated Parmesan cheese, sliced scallions, and/or chopped parsley, for serving

You'll Need

  • Large soup pot
  • reusable tea bag
  • cutting board
  • Chef's knife

Instructions
 

  1. Place the smashed juniper berries and chopped lemongrass in a reusable tea bag and set aside.
  2. Drizzle the bottom of a large pot with olive oil. Add the onion, celery, carrots, garlic, beef fat, and bay leaves. Cook over medium heat for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the tea bag with the juniper berries and lemongrass. Stir in the grape tomatoes and cook for another 2 to 3 minutes.
  4. Stir in the lentils.
  5. Pour in the chicken broth, and hot water.
  6. Add the ginger, thyme, sage, and black pepper. Stir well.
  7. Bring the soup to a boil. Reduce the heat to low, partially cover the pot, and simmer for 35 to 45 minutes, stirring occasionally, until the lentils are tender. If the soup gets thicker than you like, add a little more water or broth.
  8. Turn off the heat, remove the bay leaves and the tea bag. Season with salt. Stir in the chopped callaloo or other leafy greens. Cover the pot for 2 to 3 minutes to let the greens wilt.
  9. Taste and adjust the salt and pepper if needed.
  10. Serve with grated Parmesan cheese, sliced scallions, chopped parsley, or your favorite combination of the three.

Notes

  • Store leftover soup in an airtight container in the fridge for up to 4 days.
  • Freeze leftovers for longer storage.