Monday, September 21, 2009

Lentils and greens soup

This is easy and flexible with amounts.

~2 cups red lentils (other color is fine too).
1-2 onions
2-4 cups carrot and/or beet or celery juice
Then add water as needed
a bunch of collard greens and/or kale, chopped in a food processor so you can squeeze even more in.
juice of 1/2 lemon
a little cilantro or other herb (e.g., chives)
1-2 tsp curry powder if you like it (I prefer without)
1-2 tsp cumin powder if you like it

Cook up everything except the lemon and fresh herbs for an hour or so, until tender. add the chopped herbs and lemon at the end. If you are using dried herbs, add them add the beginning instead of the end.

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