Lentil Spinach Soup
The Greens Cookbook by Deborah Madison
Use water plus any juice reserved from the tomatoes used in the soup ingredients.
8 ounces of green or brown lentils, cleaned and rinsed
1 bay leaf
1 celery stalk diced 1/4″ pieces
3 pints filter water
Pinch sea salt
3 tablespoons olive oil
1 large red inion finely diced
2 cloves of garlic finely chopped
3 medium tomatoes, fresh or canned, peeled seeded and chopped (put juice in stock)
1 pound spinach
Red wine vinegar or sherry vinegar to taste
6″ piece of Kombu
Asiago or parmesan cheese
*Dried beans and fresh greens are always available, making this an easy to prepare soup that can be served any time of year. Consider substituting chard or sorrel in place of the spinach.
1. Put the lentils, bay leaf, Kombu, and celery in a soup pot with the water and reserved juice from the tomatoes with a pinch of sea salt.
2. Bring to a boil and scoop off any foam that forms on the surface; then lower the heat to a blow boil.
3. While the lentils cook, heat the oil in a frying pan and add the onion and pinch of sea salt; cook briskly for a few minutes, lower the heat, and stir in the garlic and parsley. Continue cooking until the onion is soft.
4. Add the tomatoes and cook for 5 minutes; then combine with cooking lentils.
5. Cut the spinach leaves into 1/2″ strips. When the lentils are soft, stir in the spinach by handfuls. (May need to add water if it has cooked down.)
6. Simmer the soup 5 minutes; then add vinegar to taste.
7. Serve with freshly ground pepper and asiago or parmesan cheese grated on top.