Sandy’s Great Lentil Soup with Greens
(from Lucianolinda’s recipe box)
“Crescent says, ‘This great, easy, healthy, homey lentil soup can’t be beat. The few ingredients belie its deliciousness. The garlic and olive oil give a rich, almost meaty taste, yet it is vegetarian and tastes even better the next day. It is based on a recipe by a fine local cook.’”
Source: Simply Natural: All-Time Favorite Recipes from the Kitchens of North America’s Best Natural Foods Restaurants. 1998. Les Sussman and Sally Bordwell. Original source: Crescent Dragonwagon's Dairy Hollow House in Eureka Springs, Arkansas. (from RecipeThing
Categories: Soup
Ingredients
- 2 tablespoons to 1/2 cup olive oil
- 2 large onions, diced
- 2 1/2 cups dried green lentils
- About 8 cups water
- 2 teaspoons cumin seeds
- Salt and freshly ground pepper to taste
- 1 head fresh garlic, separated into cloves and peeled
- 1 to 1 1/2 pounds fresh greens (spinach, collard, turnip, etc.; a combination is best), well washed, stemmed, and chopped
- Plain yogurt or sour cream, homemade salsa, and minced fresh cilantro for garnish (optional)
Directions
-
Spray a medium skillet with vegetable-oil cooking spray. Heat oil (more is tastier; less is saner in terms of fat grams) over medium heat and sauté onions until very soft.
-
Transfer onions to a soup pot and add lentils and water. Bring to a boil, reduce heat to a simmer, cover, and cook until lentils are soft- about 1 hour.
-
Add cumin, salt, and pepper. Scoop out a ladleful of soup and puree it in a blender with garlic. Return lentil puree to soup. Bring to a boil, drop in greens, partially cover, and simmer for 10 to 15 minutes.
-
Taste and correct seasoning. Garnish with a dab of yogurt or sour cream, some salsa, and some cilantro, if you like.