Lentil Soup with Sautéed Greens
A great starter course to a light lunch or dinner. I often serve this with a crisp fresh salad and whole grain bread.
Makes 2-3 servings
- Extra virgin olive oil
- Equal parts diced onion, carrot, celery, fingerling potato, to equal 1-1 ¼ cups
- 2 fresh garlic cloves smashed, minced
- 1 cup canned crushed tomatoes
- ½ cup dried lentils, rinsed well
- 4-5 times the amount of spring or filtered water as lentils
- Sea salt Fresh flatleaf parsley or basil, shredded for garnish
- Small bunch leafy greens (kale, collards, escarole, broccoli rabe, etc)
Step By Step Instructions:
Place a small amount of oil in the bottom of a soup pot over medium heat. Immediately stir in onions and cook, stirring until translucent. Add carrots, celery and potatoes and cook, stirring for 1 minute. Stir in garlic and crushed tomatoes. Add lentils and water and bring to a boil, covered. Reduce heat to low and simmer until lentils are soft, almost creamy. Season to taste with salt and simmer 2-3 minutes more.
While the soup cooks, place a small amount of oil in a skillet with a bit of smashed garlic over medium heat. Slice the greens into bite-size pieces and add a pinch of salt. Cook, stirring, until the greens are shiny with oil and just wilt.
Serve garnished with sautéed greens and parsley or basil.