You seriously cannot imagine how many bunches of fresh spring greens arrive each week in my bushel of goods from Tecolote Farm. I made this recipe last week using collard greens and it was such a hit that I’m making the hearty, healthy soup again at this very moment. How is that for real-time blogging? I wish I knew how to make and import a video (don’t they call that a v-blog?), but then you’d see that I can’t get dressed and cook all before 9 am.
Please try this lentil soup. I used French green lentils which are the most delicate of all lentils and the most flavorful too. Last week I served the soup with crunchy French bread, but tonight I’m going to make tiny ham crostinis.
French Lentil Soup
This soup is so simple. With the nutritious lentils and greens it is a true one pot wonder!
1 TBS bacon fat (you can use butter or olive oil, but the bacon fat is better!)
1 onion, diced
2–3 medium carrots, sliced
2 cloves garlic, diced
1 cup French green lentils, rinsed and drained
1 bay leaf
1 14-oz can diced tomatoes with liquid
1 bunch of greens, collard or spinach
1/3 cup rice
6 –8 cups chicken broth
warm water as needed
In a large pot, saute the carrots, onion and garlic in the bacon fat until soft and translucent. Add the greens and saute until they are wilted down (about 2 or 3 minutes). Add the lentils, bay leaf, tomatoes, and broth. Toss in a little salt and pepper. Simmer for about 20 minutes. Add the rice and cook for about 25 more minutes until the rice and lentils are cooked. Taste for seasoning and add salt & pepper as needed. This should be a thick soup, but you can add warm water to adjust the consistency to your preference.