lentil soup

Lentil Soup
*photo from 101cookbooks
 recipe adapted from 101 cookbooks

4 cups of vegetable or mushroom broth
2 cups of water
2 cups green french lentils
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 teaspoon fine-grain sea salt
1 28-ounce can crushed tomatoes
2 cups water 
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

Bring 4 cups of broth and 2 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.

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. Ladle into bowls, and serve with a dollop of yogurt or sour cream.

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.

- Make a thicker version by using just a bit of water, and then spoon it over an omelette in the morning.

- Have some cooked farro or wheat berries around? Toss some faro, wheat berries or millet might be good too.

- You can finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.