Lentil Soup with Greens

My garden has gone crazy. The tomatoes and corn are making progress but the various greens have grown faster than I can eat them.

I have been picking them daily, and giving away sackfuls.

I have salad greens – mixed lettuces growing at the foot of the corn:

I have escarole:

I have Pak Choy:

But most of all, I have a forest of turnip greens.

I need to thin them and eat them so the turnips can grow without being squished,

I decided to make soup to put in the freezer for lunches.  This soup is rather plain. When I ate the first bowl, I wound up adding some ground horseradish to give the soup a bit of kick. You might want to add some hot pepper sauce to the mix – although I think that having it a little plain lets me doctor it to suit my tastes when I eat it.

Lentil Soup with Greens

1 3/4 cups dried brown lentils
2 quarts water
1 cup diced carrot
1 3/4 teaspoons sea salt
1/2 teaspoon dried thyme
2 garlic cloves, crushed
2 parsley sprigs
2 bay leaves
3 cups chopped onion
1 teaspoon ground cumin
6 cups torn turnip greens (or chard or any other greens you like)
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
Plain nonfat yogurt  (to garnish)

Sort and wash the lentils. Combine lentils, water, and next 7 ingredients (water through onion) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.

 

Add the cumin. Discard bay leaves and parsley. Add the greens to soup; simmer, uncovered, 10 minutes or until greens are tender. Remove soup from heat. Stir in juice and pepper. soup into each of 6 bowls; top each serving with yogurt. Makes 6 servings at about 1 gram of fat/serving.

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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