101 Cookbooks Lentil SoupSubmitted by: COMMITMENTS
IntroductionThe Heidi Swanson recipe I make most often. I eat this with disturbing regularity, normally with a poached egg on top at home. When I take it to work for lunch I take an avocado with me to add after I've reheated it. The Heidi Swanson recipe I make most often. I eat this with disturbing regularity, normally with a poached egg on top at home. When I take it to work for lunch I take an avocado with me to add after I've reheated it.
2 cups black beluga lentils (or green French lentils), picked over and rinsed*
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 teaspoon fine-grain sea salt
1 28-ounce can crushed tomatoes, preferably fire-roasted**
2 cups water
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
optional; other seasonings - You can finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.
*Use French green lentils or black beluga lentils; they hold their shape nicely and don't go to mush in the pot, and they make this soup much more appealing. Word to the wise - take a moment to really look through your dried beans - nothing ruins eating this soup like finding a bit of grit with your teeth :)
**Use fire-roasted crushed tomatoes if you can find them. If not, regular crushed tomatoes are just fine.
(I normally use about a teaspoon each of dried oregano, sumac, chipotle, fresh ground black pepper, and 1 clove garlic, minced, all added in to the oil when I first put the onions to saute.)
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion, garlic and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a drizzle of olive oil, a poached egg or some diced avocado on top.
Makes 6 to 8 1.5 cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user COMMITMENTS.