Lentil Soup
My sister-in-law gave this recipe and it is healthy and delicious! I believe the original source is www.101cookbooks.com
2 cups black beluga lentils (or green french lentils) picked over and rinsed
1 tbsp extra virgin olive oil
1 large onion, chopped finely
1 tsp fine grain salt
1 28oz can crushed tomatoes
2 cups water
3 cups of a big leafy green (chard, kale, etc) rinsed well, deveined, finely chopped
- Bring 6 cups of water to boil in a large saucepan, add the lentils, and cook for about 20 minutes or until tender. Drain and set aside.
- Heat oil in a heavy soup pot over medium heat. Add the onion and salt and saute until tender, a couple minutes.
- Stir in tomatoes, lentils, and water and continue cooking a few more minutes, letting the soup come back up to a simmer.
- Stir in the chopped greens, and wait another minute.
- Serve with a dollop of plain yogurt.
