I didn’t post a soup of the week last week. I was in the middle of a fun Week in the Life project and was blogging every night. I just couldn’t bring myself to do a second entry with a soup recipe.
This soup recipe was given to me years ago by my dear friends Bonnie and Josh. It had I had it taped up in our kitchen in Brooklyn for a very long time. The actual recipe got misplaced but I make it so often that I can just remember it. It might not be exactly the same as the original, but it’s pretty close I think
1 celery stalk (chopped)
1-2 onions, chopped
5-6 cloves of garlic, minced
salt and pepper
cumin (of course)
2 carrots chopped
2 potatoes cubed (I think this is my addition to bulk it up a little bit and make it go a little farther)
2 cups orange lentils
6 cups of water/ stock/ broth- whatever you prefer. As I’ve said before I like “Better than Bullion” as stock base. I really really need to start throwing all the veggies ends and peels into the freezer to make my own. All in good time I guess.
1 large bunch of swiss chard or spinach. (i prefer chard here)
1. Saute onion and garlic in enough olive oil to just cover the bottom of you pan. cook until the onions are going clear.
2. Add celery, carrot, potato and cinnamon stick. Cook for a few minutes.
3. Add lentils (rinse them well first) and cumin. stir to coat the lentils.
4. Add water/broth/stock and bring to a boil.
5. Reduce heat and simmer until the lentils are soft. This usually takes about 20 minutes. Keep an eye on it though- you may have to adjust the amount of water.
6. When the lentils are done, season to taste with chill powder, salt and pepper.
7. Lastly, add the chopped swiss chard. Cook until the chard is just wilted.
I like to serve it with yogurt, some homemade bread, and sliced cheddar cheese. I also usually make a huge amount of this soup- it freezes well. You can take out a portion to freeze before adding the chard if you want to and just add fresh chard when you heat it up. I don’t usually do that- I like my meals from the freezer to be totally ready to go.
Bonnie, if this recipe is way off the original, let me know!