Lentil Soup with Moringa, Sorrel, Chard



1. 1/2 cup of soaked and steamed whole lentils. (save the water)
2. 10 chard leaves cut into big pieces with hands.
3. 1 cup of sorrel leaves. No need to chop.
4. 3 stems of moringa leaves. No need to chop, just discard the central stems.
5. 1 medium size onion cut into long slices.
6. 3 garlic cloves sliced.
7. Coriander powder 1/2 tsp
8. Cumin powder 1/4 tsp.
9. Black pepper powder 2 pinches.
10. Salt to taste.
11. Turmeric 1/4 tsp.
12. Coconut oil.

For tempering
1. 1/4 tsp of mustard seeds
2. 1/8 tsp of cumin seeds
3. 5 curry leaves


1. Heat oil
2. Add mustard seeds, let them splutter, add cumin seeds and curry leaves.
3. Lower the flame and add garlic. Stir it for 30 seconds
4. Add onions, coriander powder, cumin powder, black pepper powder, salt, turmeric.
5. Add all greens and stir for a minute or two.
6. Add the cooked lentils, stir for two minutes.
7. Add water according to the consistency you need.
8. Cover and cook for 5 minutes on low flame.
9. Serve!

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