Lively Up Yourself Lentil Soup
This is our lunch for next week. I tasted it as it was cooking, and it's really good.
Recipe found at 101 Cookbooks. I used it pretty much verbatim.
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
2 cup water
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped (I was lazy and just bought the greens already chopped in a bag)
Saffron Yogurt
a pinch of saffron (30-40 threads)
1 tablespoon boiling water
two pinches of salt
1/2 cup 2% Greek Yogurt
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside. (I did this step last night, then finished up the soup today)
While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt. Mix in the salt and set aside.
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion 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. (I needed a little more salt) Ladle into bowls, and serve with a dollop of the saffron yogurt.
Variations:
You can serve it with a poached egg on top,
or crunchy, fried shallots,
with a drizzle of chive infused cream,
or with chunks of tiny pan-fried butternut squash cubes. (Doesn't that sound good? pan fried butternut squash, yum)
Recipe found at 101 Cookbooks. I used it pretty much verbatim.
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
2 cup water
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped (I was lazy and just bought the greens already chopped in a bag)
Saffron Yogurt
a pinch of saffron (30-40 threads)
1 tablespoon boiling water
two pinches of salt
1/2 cup 2% Greek Yogurt
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside. (I did this step last night, then finished up the soup today)
While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt. Mix in the salt and set aside.
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion 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. (I needed a little more salt) Ladle into bowls, and serve with a dollop of the saffron yogurt.
Variations:
You can serve it with a poached egg on top,
or crunchy, fried shallots,
with a drizzle of chive infused cream,
or with chunks of tiny pan-fried butternut squash cubes. (Doesn't that sound good? pan fried butternut squash, yum)
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