Sunday, May 24, 2015

Red Lentil Soup with Mustard Greens (or, in this case, Swiss Chard)




This is a terrific soup - very healthy and filling. Great for leftovers!

Oh, by the way - let's face it - it's hard to get an attractive picture of soup. So, you get photos from the assembly steps only.




Red Lentil Soup with (any) Greens
Greens Glorious Greens

1/2 lb greens (2-3 c)
1 T canola oil
2 c onions, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 tsp cumin seed
1 1/2 c red lentils, rinsed
6 c water
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp basil
1 tsp turmeric
1 bay leaf
1 tsp salt


Wash greens. Strip leaves from stalks. Discard stalks. Coarsely chop leaves.

In stockpot, heat oil over medium heat. Add onions and cook 10-15 minutes.






Add cumin and cook 1-2 minutes, until smells fragrant. Add carrots, celery, lentils, water, thyme, oregano, basil, turmeric and bay leaf. Bring to a boil. Lower to simmer and cook, partially covered, 25-30 minutes.




When lentils are creamy looking, add salt and chopped greens. Simmer, covered for 4-10 minutes (if using mustard greens, simmer 10 minutes; if using spinach or chard, cook only 4-5 minutes).




Adjust seasonings and serve.





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