SPRING LENTIL SOUP
SERVES: 4
• 2 tablespoons olive oil
• 1 cup finely diced onion
• 1 tablespoon minced garlic
• 1 cup finely diced carrot
• 1/2 to 1 teaspoon salt
• 2 teaspoon Italian seasoning
• Pinch red chili flakes
• 4 cups vegetable stock
• 2 cups water
• 1 cup dried red lentils, rinsed
• 2 bay leaves
• 1 cup cooked chickpeas
• 1 cup shredded leafy greens (such as kale, arugula, spinach or chard)
• 2 tablespoons lemon juice
1. In a large soup pot, heat oil over medium heat. Add onion, carrot, garlic and 1/2 teaspoon salt; cook and stir until onion is tender, about 5 minutes. Stir in Italian seasoning, and red chili flakes; cook for 1 minute.
2. Stir in vegetable stock, water, lentils and bay leaves. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes. Stir in chickpeas and greens, simmer for 3 minutes just to wilt the greens.
3. When ready to serve stir in lemon juice. Season to taste with salt.
Tasty tips
• Rinse the lentils well under cold water; I find a fine mesh strainer works best
• Serve this soup with warmed up pitas or locally made bread
• If you don't have cooked chickpeas, you can add whatever cooked beans you have on hand.
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