Yen Family Site

Hearty Lentil Soup

This makes a lot of soup so either invite your friends over or have some freezer containers ready. 

2 cups green, brown, black beluga, or French du Puy lentils, picked over and rinsed
1 tablespoon extra virgin olive oil
1 large onion, finely chopped
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, finely chopped
2 bay leaves
1/2 teaspoon red chili flakes (optional)
1 1/2 teaspoons salt
1 28-ounce can diced tomatoes
2 cup water
3 cups of a leafy green (chard, kale, spinach, etc), rinsed well, de-veined, coarsely chopped
black pepper

Bring 6 cups of water to a boil in a large saucepan, add the lentils, and simmer for 20 minutes, or until tender. Drain and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion, carrot, celery and salt and saute until onions are tender, a few minutes. Add the chili flakes and garlic and stir 30 more seconds.  Stir in the tomatoes (with their juices), lentils, bay leaves and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Simmer for about 20 minutes.  Right before serving, stir in the chopped greens and wait a minute or two until the greens are cooked. Taste and adjust the seasoning.  At this point you can add some other flavors such as chopped parsley, chopped green onions, etc.  Be sure to serve with a drizzle of good olive oil. 

Served with a green salad and toasted bread (rubbed with garlic), this is a perfect meal.