Red Lentil Soup

 

Brace yourselves. In a bizarre twist of fate the three school-aged Littles requested this soup packed in their lunches last week. My junk-food craving Littles, the same ones who refuse to take their beloved guacamole to school because friends make fun of it’s greenness, those same children of mine asked for Red Lentil Soup. Husband even came home from work the day after I served this for dinner to enjoy leftovers for lunch. Am I over selling it? I don’t mean to, I’m just telling it like it is. Maybe because I starve them so often the soup just tasted good?

Actually, I think the reason they swooned for the soup has nothing to do with the nutritious red lentils or collard greens. In fact, I’m not sure they even slowed down long enough to know those powerhouse ingredients were actually in every.single.bite of soup. Me thinks they liked the soup because I served it with cornbread. Tricky mama, huh?

I will post the recipe for the cornbread on Friday. I know, I know it’s cruel to make you wait. But like I told the Littles ‘eat some more soup and you can have seconds thirds of cornbread.’ If you just can’t hold your horses until Friday, pick up a copy of one of my new favorite cookbooks Everything Vegan and find the recipe on page 260.

In the meantime, this soup really does stand on it’s own. It takes less than 30 minutes to make and is hearty and nutritious enough to serve without the lure of double-corn cornbread. The lead role in this super soup is played by the uber-legume LENTIL. High in protein, fiber and rich in vitamins and minerals, lentils are an often overlooked choice, which is a shame because they are truly a wonder food – cheap, available, quick cooking and nutritious. Oh and they taste good too. Just ask my family.

Red Lentil Soup

1 TBS olive oil

4 carrots, peeled and chopped

1 small onion, chopped

1-2 cloves garlic, minced

1 tsp cumin

1 can (14 1/2 oz) diced tomatoes (I used Muir Glen)

1 cup red lentils, rinsed and picked over

2 cups vegetable broth

2 cups water

1/4 tsp salt

1 bunch collard greens, chopped

In a large pot, heat oil over medium heat. Add carrots, onion and garlic. Saute until tender. Stir in cumin and continue to cook for 1 minute.

Add tomatoes, lentils, broth and water. Stir until well combined. Add salt & pepper to taste. Bring soup to a boil, then reduce heat, cover and simmer for 10 -15 minutes.

Stir in collard greens just before serving.

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Love your lentils,