Weeknight soups don’t need to be insipid. A few simple techniques can turn a store-bought vegetable broth into a rich wonder. This recipe, from Amanda Frederickson’s 2020 cookbook, “Simple Beautiful Food” (Ten Speed Press, $22), is a great example. Frederickson starts by sauteeing thinly-sliced onions before adding cumin, turmeric, salt and pepper, which get a quick toasting while clinging to the onions. To that she adds lentils — more coating — then her broth, which absorbs the onion-y spices. Voila, a 30-minute soup tastes like it’s been simmering for hours.
Turmeric Stew with Spinach and Chickpeas
Serves 4
Ingredients
2 tablespoons olive oil
1 onion, thinly sliced
2 teaspoons ground cumin
2 teaspoons ground turmeric
Red pepper flakes
Salt, black pepper
1 cup green lentils
6 cups vegetable stock
15-ounce can chickpeas
6 cups fresh spinach
Toppings: Caramelized onions, roasted walnuts, sour cream, fresh dill
Directions
In a Dutch oven or heavy pot, warm olive oil over medium heat. Add onion and sauté for 4 to 6 minutes, until the onion is soft and translucent. Add ground cumin, ground turmeric, a pinch of red pepper flakes, a big pinch of salt and a pinch of black pepper and cook for another 30 seconds.
Add green lentils and cook for another 30 seconds, making sure the lentils are well combined with the onion and spice mixture. Add vegetable stock and bring to a boil, then cover and lower the heat to a simmer. Simmer the lentils for 15 to 20 minutes, until the lentils are soft but still have a bit of a bite.
Rinse chickpeas. Fold in the chickpeas and spinach and continue to cook until the beans are warmed through and the spinach is wilted, 2 to 3 minutes. Taste for salt and pepper.
Serve the soup warm, topped with caramelized onions, roasted walnuts, sour cream and chopped fresh dill. The toppings are what take this stew from good to great, so don’t skip them.
— Amanda Frederickson, “Simple Beautiful Food” (Ten Speed Press, $22)
