Lentil soup

2 cups green lentils, rinsed well in cold water
6 cups water or broth
4 cloves garlic, thinly sliced
3 leeks, thinly sliced
3 carrots, diced
1-2 large bunches chard, washed and chopped
1/2 tsp. curry powder
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper

Sauté the garlic and leeks in about 3 Tb. of olive oil over medium heat until they begin to soften. Add the carrots and a splash of red wine if you have a bottle handy. Add a splash of water. Cook until carrots begin to soften slightly.

Add the lentils and stir for a few moments. Add the water or broth and bring to a boil. Cover and reduce heat; simmer for about 15 minutes. Add the chard, stirring well until it wilts. Taste the lentils — they should be firm, but not hard. Salt and pepper to taste.

Serve very hot.

Note: You could substitute another leafy green here (such as spinach, or even collards) but remember that cooking time might differ depending on what green you use.

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