There is nothing like a good hearty soup to warm the cockles of your heart. This soup doesn’t quite chase away the winter blues but it makes chill winter evenings a bit more agreeable. Warrigal greens are a native species and they grow like weed – pervasive and tough. With their intrusive nature and succulent leaves Warrigal greens also make excellent ground covers.
To the uninitiated Warrigal greens do look a lot like weed. They grow close to the ground and have a tendency to spread and take over a plot, occupied or otherwise. They are also happy to coexist with other species. At the moment, I have Egyptian Spinach and Warrigal greens thriving in one plot.
- 215gm split green lentils (soaked overnight and drained)
- 300 gm Warrigal greens (leaves only, blanched and drained)
- 2 carrots, peeled and cubed
- 2 medium size potatoes, peeled and cubed
- 2 medium sized tomatoes, roughly chopped
- One medium size onion, chopped
- 3 cloves or garlic, roughly minced
- 1.5 lit filtered water or vegetable stock
- 2 tablespoons olive oil
- 2 teaspoons ground ginger
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne
- 1 teaspoon tomato paste
- Salt & pepper to taste
- Freshly chopped cilantro for garnishing (optional)
Heat olive oil in a big 3 lit pot, add onion and fry until soft and translucent, add the garlic and fry for one minute. Add all the dry spices and continue frying for 2 minutes. Add the cubed carrot and potatoes to the pot and fry on medium heat for about five minutes, stirring constantly.
Add the chopped tomatoes and stock, and raise the heat. Add the lentils and the tomato paste and bring to a rolling boil, lower the heat and let simmer for 30 minutes or until lentils are soft and cooked thoroughly. Add the Warrigal greens and cooked for an extra 10 minutes, and season with salt and pepper to taste. Serve immediately and garnish with chopped fresh cilantro.