Lentil, tomato & greens soup
Tasty, healthy, affordable, what more can you ask for? Well, at least affordable in countries where good Puy lentils are easy to come by.... Bring 6 cups of water to boil, add 2 cups of lentils, and cook app. 20 minutes until just tender. Drain.
In the meantime, let a pinch of saffron (30-40 threads) soak in a table spoon of hot water (just take it out of the lentil pot) and when cooled mix with 1/2 cup of greek yogurt or goat milk Kefir (just a bit more runny).
When the lentils are cooked, saute 1 chopped onion in butter & oil, stir in a (18 oz) can of crushed tomatoes, the drained lentils, and 2 cups of water. Bring it back up to a simmer, leave a few minutes (taste to make sure the tomatoes are not too acid, but don't let the lentils boil mushy either). Then add chopped fresh greens (I used Swiss chard, but kale or spinach can do Emily assures me), simmer a minute and serve with a spoonful of saffron yogurt.
Comments
- 1/2 large onion
- 2x pelati da 400g
- 500g de lentilles
- 1/2 Litro d'acqua
- kale
Cook, the onion, then add the tomatoes and cook and smash the tomatoes until close to a sauce. Cook lentils separately until un po' al dente, then add strained lentils to the tomatoes, 500cl of water and bring back to a gentil boil. What and then reheat to add the kale or just add the kale and serve when kale cooked to how you like it. Use the saffron yogurt sauce, really adds something umami.