This is what we had for dinner last night with fresh bread…it was delicious.
In fact I also had it for breakfast too!
1 Large Onion Chopped
4 Cloves Garlic minced
1 Tbsp Salt
1 Cup Lentils (I used a combo or red and brown)
6 Cups Water
1 Bunch Greens (I used Swiss Chard) stemmed and thinly sliced
1 Tbsp Cumin
1 tsp Cinnamon (yes, really!)
1/3 Cup Lemon Juice
Saute Onion and Garlic in Olive Oil in the bottom of a large saucepan until slightly soft. Add lentils and cook for 1 minute. Add Water and salt. Bring to a boil, cover and reduce heat to a gentle simmer. Cook until the lentils are tender (15 minutes or so)
While the lentils are simmering. In a large skillet saute the greens in olive oil until they are wilted.
When the lentils are tender add the greens, the cumin and cinnamon. Simmer 10 minutes.
Add lemon juice before serving.
This was a great quick soup for a chilly February night. The flavor was so fresh and unusual with the cinnamon. My kids loved it. My hubby liked the flavor but hates greens so he picked his out, lol!
Great change of pace…will definately add this to my ‘go to’ list of soups!
Recipe modified from a recipe found on All Recipes