My fabulous client Nancy provided me with this quick, easy, and healthy lentil soup recipe. I’m always looking for simple recipes that pack a nutritional punch, don’t take hours in the kitchen, and taste delicious. Nancy hit the nail on the head with this one — thanks for sharing, Nancy!
Nancy’s Lentil Soup
By Nancy Troske
One 32 oz can organic crushed tomatoes
One head of mustard greens, washed well and chopped into 1″ pieces
1 large onion, sliced
2 large cloves garlic crushed or minced
1 stick kombu (dried seaweed)
1 cup dried green lentils
Box organic chicken broth or organic vegetable broth **
Old Bay Seasoning to taste
2 TB olive or vegetable oil
1 TB dried thyme
1 TB dried rosemary
Sea salt & fresh ground black pepper to taste
In a large stock pot or pressure cooker saute the onions and garlic in the oil until translucent. Add the rest of the ingredients. Simmer over low heat until lentils are soft and the soup has thickened.
In a pressure cooker it will take about 1/2 hour.
Remove the kombu.
Serve in bowls. (Nancy serves it with a slice of swiss cheese on top!)
** Andrea’s note: Be sure that the ingredients of the broth do not list “autolyzed yeast extract,” which is just another fancy word for monosodium glutomate (MSG). You’d be surprised how many “organic” brands put this stuff into their broths.