Roast chopped onion, carrots, celery, garlic, ginger.
Fill a tea ball with pho spices: 2 whole cardamom pods,1 star anise, fennel seeds, tiny cinnamon stick, 3 cloves.
Blend the 3 cloves of garlic with water and add this purée to the pot with red and brown lentils, water, a chopped kale leaf and the veggies. Simmer. Add boiled bean thread noodles to serve. This was delicious. Heck I only blog the successes.
Muffins from Secrets of Fat Free Cooking by Sandra Woodruff.