When I originally made this I topped it with Greek yogurt, Bryant Terry’s Mustard Green Harissa and fried onions (from Ikea) and fresh chopped cilantro. Now that I wrote the recipe I realize the topping possibilities are kind of endless!
- 2 medium onions
- 5 garlic cloves, chopped fine
- 1 tablespoon kosher salt
- 2 teaspoon freshly ground black pepper
- 2 stalks celery, diced
- 3 medium carrots,sliced in rounds
- 1 medium parsnip, diced
- 1 cup parsley, washed and chopped
- 1 cup cilantro, washed and chopped
- 1 tablespoon ground turmeric
- 1.5 tablespoons ground cumin
- 2 teaspoons ground coriander
- 1 package (26.46 ounces)Pomi tomatoes
- 1/2 pound lentils
- 1 gallon stock (vegetable, chicken, etc.)
- 4 large potatoes, diced
- 1/2 head cauliflower, cut into florets
- Clean the lentils and remove any funky-looking ones and any stones.
- In a large stockpot, sauté the onions and garlic until they are translucent. Add the celery, carrots, parsnips, parsley and cilantro and sauté for ten minutes.
- Add the turmeric, cumin and coriander and sauté for 2 minutes to release their scent. Add the tomatoes, lentils, stock and bring to a boil. Reduce to a simmer.
- When lentils are al dente, about 30-40 minutes later, add the russet potatoes and cauliflower and continue to cook until the potatoes are done and the lentils are soft.
- Adjust the seasoning with kosher salt and freshly ground black pepper to taste.
Yield: Approximately 1.5 gallons
Top it! Top it! Top it! Garnish with your choice of toppings: