This is a perfect, heardy, winter-warming soup.
Ingredients :
process 6 to 8
2 to 6 cups loosely - packed , shredded green leaves3 to 4 tablespoonful olive oil1 metier Allium cepa , fine chopped1 pound lentils3 bay leaves8 to 10 cup warm vegetable bloodline or water6 cloves garlic , shredded or minced2 to 3 teaspoons dried oregano1 teaspoon paprikaFew mite cayenne pepperSalt and fresh ground pepperLemon juice or sumach , optional
My paternal grandmother , Mema Ella , who was Irish and married to a German used to make Lentil Soup on New Year ’s Eve for unspoiled fortune in the fresh twelvemonth . Hers was more like a vegetable soup with potatoes , carrot and celery . Lentil soup is a traditional dish dish in Israel , Syria and Lebanon , as well as North Africa , though it comes in many pretense . I often add a few tablespoons of Za’atar , when I want that alien spice flavor . Both green and red lentils are popular , onions and ail are often contribute , along with various spices and herb , and sometimes rice , potatoes or bulgur ; greens like prickly-seeded spinach or chard are a vitamin - robust addition .
you could use any honey oil in this formula from the milder spinach , tat - soi or chard to the heartier lettuce , broccoli rabe , blowball or collard . With the stronger greens , heftier Green , remove the tough rib and usage 2 to 4 cups of sliced leaves ; with the milder greens you may expend 4 to 6 cup of chopped leaves . Also note that thicker greens take longer to fudge and soften whereas spinach and tat - soi wilt cursorily .
Wash the greens , remove the stem if giving or bad , stack the leafage and abbreviate them crosswise into chiffonade ( wide shreds ) . In a heavy - bottomed soup gage , inflame the oil over average warmth . Add the onion and sauté for 5 minutes , stirring occasionally . Add the lentil and bay leave of absence and stir for a minute . Carefully add 1 loving cup of livestock and hustle , then add another 7 cups of neckcloth . Cover the pot and bring to a boiling point , reduce heat to a simmer and cook for about 30 moment , raise occasionally .
Add the garlic , oregano , sweet pepper plant , cayenne , salt and pepper , stir to aggregate and simmer for another 15 to 20 instant until lentil are tippy . Add the hearty super acid like kale , collard , Brassica oleracea italica rabe or dandelion at this time as they take longer to cook than spinach or tat - soi leaves ; they will require a in effect 15 to 20 bit . Or , add the milder rip up greens , stir , cover and cook 5 mo more .
Taste for seasoning and adjust with more salt , pepper , or cayenne pepper . Add another cup or two of caudex if motivation be . Just before serving , add a generous squeeze of maize or about 1/2 teaspoonful of sumac , if desire . Serve hot ; the soup can be made ahead and softly reheat . Garnish with grated parmesan if trust ; or sometimes I stimulate in a spoonful of Greek yoghurt .
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This hearty soup is even better the next day after you make it. Use any greens that you want, or a combination of them. I like a little grated Parmigniano for garnish.Photo/Illustration: Susan Belsinger
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