*Note: If at any point in this recipe it seems like the soup is getting too thick, just add more water.
First chop up a medium onion, one or two garlic cloves, a medium carrot, and either three celery stalks or a medium celeriac.
Next, saute all of that stuff in olive oil in the bottom of a large pot.
After the veggies you are sauteing are soft, add a cup of dry green lentils, a large can of chopped tomatoes, salt, a bay leaf, and about 5 cups of water or vegetable broth. Bring the broth to a boil, then turn down the heat and let it simmer with the lid on.
Once the lentils are pretty much cooked, add a bunch of chopped Swiss chard or spinach (preferably fresh, but frozen works too) and any combination of the following fresh herbs (preferably all of them--diced): basil, oregano, thyme, rosemary, sage, parsley (you can also use dried herbs, but if you do I would recommend skipping the basil). You can also add a dash of white wine for some extra flare.
Simmer a little longer until the greens are tender and the lentils have begun to disintegrate.
Serve with crusty bread and enjoy! (Feeds about 6)
Note: This is one of those dishes that tastes even better a leftovers, so be sure to save some for the next day or freeze it for future enjoyment.
yessssssss. i'm getting the ingredients to make it this week. and pretty soon, i'm going to be able to make most of it out of my OWN garden and not the store. thanks for sharing this, and to those of you reading, this is the best lentil soup i've ever had!
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