Monday, February 6, 2012


simple, easy to make
this soup gets better and better every day!

Found this one via the net.  It's actually a Lebanese recipe and can be eaten cold in summer or hot in winter.  It's healthy and yummy.  The mustard greens come fresh from my garden.


1 Tbsp. olive oil
2 large onions
1 Tbsp. salt (adjust to your taste)
1 cup dry red lentils, rinsed and drained
6 cups water
2 Tbsp. olive oil
1 bunch mustard greens or collard greens, rinsed, stemmed and thinly sliced
1 Tbsp. ground cumin
1 tsp. ground cinnamon
2 Tbsp. minced garlic
1/3 cup lemon juice


Using your frozen reserved vegetables, make a pot of soup stock.  Drain.

Heat 1 Tbsp. olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes.

Stir in lentils, and cook for 1 minute.  Pour in some of the soup stock from the other pan, bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.  Turn off the heat.

Meanwhile, in the pot of soup stock, add the greens, the cumin, cinnamon, garlic and lemon juice.  Cook about 30 minutes or more.  Then add the pot of lentils and onions. Cook about 10 more minutes.  Adjust seasoning.

I love serving this with tamari, coarse black pepper and vegan Parmesan cheese

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