lentils & greens

After being ter­ri­fied by Super­size Me (an excel­lent doc­u­men­tary, by the way), I decid­ed to make myself a super healthy soup for lunch yes­ter­day from one of my favorite cook­books — The Unplugged Kitchen. It turned out to be very deli­cious. I include the recipe here for your enjoyment:

12 c lentils, washed
1 12 qts spring water (I use veg­etable broth for extra flavor)
1 large, ripe toma­to, peeled and chopped, or 4 canned toma­toes, chopped
14 lb, about 4 c loose­ly packed, chopped bor­age leaves, 1 bunch Swiss chard leaves (with­out ribs), or 1 bunch chopped stem spinach (I chose the spinach)
3 table­spoons extra vir­gin olive oil, plus a lit­tle for drizzling
black pepper
lemon (option­al)

Rinse and pick over lentils. Trans­fer to soup pot and add water (or broth). Sim­mer briskly for 30–35 min­utes, or until ten­der. Sea­son with salt toward end of cook­ing (prob­a­bly not nec­es­sary if you use broth).

Add toma­to, greens, olive oil, salt. Bring to a boil, then sim­mer for an addi­tion­al 10 minutes.

Very sim­ple. Very healthy. Very yummy.

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