Lentil Soup with Sautéed Greens
Delicious Lentil Soup with Sautéed Greens from Christina Cooks. Perfect for light lunches or dinners, served with fresh salad and whole grain bread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.christinacooks.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Skillet
- Stove
- Wooden spoon
- Measuring cup
- Fine-mesh sieve
- Ladle
- Serving bowl
Ingredients
- Extra virgin olive oil
- Equal parts diced onion, carrot, celery, fingerling potato, to equal 1-1 ¼ cups
- 2 fresh garlic cloves smashed, minced
- 1 cup canned crushed tomatoes
- ½ cup dried lentils, rinsed well
- 4-5 times the amount of spring or filtered water as lentils
- Sea salt Fresh flatleaf parsley or basil, shredded for garnish
- Small bunch leafy greens (kale, collards, escarole, broccoli rabe, etc)
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