AuthorpadminCategorySoups & StewsDifficultyBeginnerThis thick, robust soup uses dill seeds to impart an earthy dill taste that doesn’t overpower the soup.
In a large pot on medium heat, add oil, onions, celery, garlic, dill seeds, cumin seeds, ground mustard, salt (start with 1 tsp), and pepper and stir to combine.
Cover and cook for 4–5 minutes, stirring occasionally. Add tomatoes, lentils, vegetable stock, water (starting with 5½ cups), tamari, molasses, and bay leaves and stir to combine.
Increase heat to bring to a boil, then reduce heat to mediumlow, cover and cook for 50–60 minutes, until lentils are very soft.
Add remaining water (or more if desired) to thin soup.
Season to taste with the additional salt and pepper if desired, and garnish with fresh dill to serve.
Ingredients
Directions
In a large pot on medium heat, add oil, onions, celery, garlic, dill seeds, cumin seeds, ground mustard, salt (start with 1 tsp), and pepper and stir to combine.
Cover and cook for 4–5 minutes, stirring occasionally. Add tomatoes, lentils, vegetable stock, water (starting with 5½ cups), tamari, molasses, and bay leaves and stir to combine.
Increase heat to bring to a boil, then reduce heat to mediumlow, cover and cook for 50–60 minutes, until lentils are very soft.
Add remaining water (or more if desired) to thin soup.
Season to taste with the additional salt and pepper if desired, and garnish with fresh dill to serve.