Friday, May 18, 2012

potato lentil soup with greens

Summers make me eat soup.  People think I'm crazy, but I think soup is perfect for hot weather - it's a great way to get liquids and it's light and easy to digest.  But let me be clear:  I think that cold soups and pureed soups are absolutely disgusting and a crime against nature.  Soup should have identifiable bits, and it should be warm.  Always.  Even in the heat of summer.

Today I'm making harira, Sunday I'll make borscht, and then I want to make this soup from here.

  • 1 Tbsp. oil
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 – 3 stalks of celery, chopped
  • 2 – 3 red potatoes, cut into cubes
  • 2 – 3 cups of a hearty green (one type or a mixture of kale, mustard, collards, etc.), washed, stripped form stalks, and coarsely torn into small pieces
  • 1½ cups red lentils, rinsed
  • 6 cups water or veggie stock
  • 1 tsp. cumin
  • 2 tsp. turmeric
  • 1/2 tsp. thyme
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 2 bay leaves
  • 1 tsp. salt (or to taste)
  • Lemon juice to taste (about ½ a lemon)


  1. Heat oil in a stockpot over medium heat.
  2. Add onions and sauté for 10 – 15 minutes, until caramelized (golden & sweet).
  3. Add cumin to onions and sauté for a minute more.
  4. Add turmeric, thyme, oregano, basil, carrots, celery, potatoes, lentils, water, and bay leaves.
  5. Bring to a boil, then turn down heat to simmer and cook partially covered for about 25 minutes, stirring occasionally.
  6. Lentils will look creamy when done, at that point, add salt and chopped kale.
  7. Simmer, covered, for 5 – 10 minutes until greens are tender.
  8. Add lemon juice and adjust seasonings if necessary.
  9. Serve on its own for a lighter meal, or over a whole grain (i.e. brown rice) for a heartier meal.

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