2 large carrots, 1/2” cubes
1 sweet potato, 1/2” cubes
salt / pepper / garam masala
olive oil
2 Tbsp olive oil
1 onion, chopped
2 serrano chilis, seeded & chopped
1 tsp cumin
1 tsp coriander
sprinkle of gochugaru
1/4 tsp salt
fresh ground black pepper
3 garlic cloves, chopped
1” ginger root, chopped
1 quart chicken broth
2 cups water
1 15-oz can diced tomatoes
1 cup red lentils
1/3 cup farro
4 oz baby spinach
coat carrot / sweet potato in seasonings / olive oil
roast 25 minutes @ 400°
saute onion / chilis in olive oil for 5 min
add seasonings / garlic / ginger for another min
add liquids / tomato / lentils / farro
bring to a boil, then reduce to a simmer for 20 min
stir in roasted vegetables / spinach
after a minute or two, off heat
let the soup talk to itself for a couple hours
reheat & serve with warm na'an
