Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market
January is National Hot Soup Month! Enjoy this hearty vegetable lentil soup filled with spicy mustard greens and winter veggies from our local farms!
Ingredients:
1 lb dried lentil beans, or soup bean mix
1 1/2 lbs of mustard greens, washed & chopped
2 medium carrots, chopped
3 small turnips, or half a large turnip, chopped
1 onion, finely chopped
4 cloves of garlic, minced
2 quarts of water
2 tbs butter
fresh parsley & thyme, about 8 sprigs each
2 bay leaves
Coarse sea salt and fresh ground pepper
ground coriander seed
Fresh parmesan cheese for grating
dash of sweet paprika
Directions:
In a large soup pot with a lid, Dutch oven or crockpot, melt the butter on medium high. Add the onion and stir in, let cook until soft, not more than 5 minutes. Mix in the garlic, carrots and turnips. Let cook for a couple of minutes, then add the mustard greens. Let wilt, then mix in with the rest of the veggies. Salt and pepper a little here, and add half of the parsley and thyme and about a teaspoon of ground coriander seed.
Let this cook for a minute, then add the water, lentils and bay leaves. Turn the heat up to high and bring to a boil for about five minutes, then reduce the heat back down to medium. Simmer, stirring occasionally, for about two hours. You can also reduce heat to low and simmer overnight in a crockpot.
