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Lentil
Soup with Greens
Source:
health.yahoo.com/search/recipe?cf=0&p=recipeid%3A7179 |
|
 Lentils
are a favorite of time-pressed cooks everywhere -- they're quick to
serve, rich in fiber and taste great. Serve with warmed whole-wheat
pita; tzatziki (grated cucumbers mixed with yogurt and mint);
clementines or tangelos for dessert. |
| - |
- |
Lemon
wedges |
| 6 |
cups |
low-sodium
chicken or vegetable broth |
| 1
1/4 |
cups |
lentils,
picked over |
| 1 |
- |
carrot,
peeled and diced |
| 1 |
tbsp. |
olive
oil |
| 1 |
- |
medium
onion, minced |
| 10 |
oz. |
frozen
spinach leaves or collard greens, thawed and sliced |
| 1 |
cup |
nonfat
plain yogurt, drained for 10 minutes in a strainer |
| Preparation |
-
Estimated cooking time: under 30 minutes - |
| 1 |
In
a large saucepan, bring broth to a boil. Stir in lentils and carrots and
simmer over medium heat until soft, about 20 minutes. Taste and season
with salt and pepper as desired. |
| 2 |
Meanwhile,
while the lentils are cooking, heat oil in a medium skillet over medium
heat. Add onions and cook until translucent and soft, about 5 minutes.
Add spinach or collard greens and a generous grinding of black pepper.
Stir and cook until blended and hot. Add to the cooked lentils. |
| 3 |
Ladle
the soup into bowls and garnish each with a dollop of drained yogurt and
a squeeze of lemon juice. |
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