NON-FAT MIDDLE EASTERN GREENS AND LENTIL SOUP
The original recipe comes from Paula Wolfert's Mediterranean Grains and Greens cookbook. I have modified it so that it uses no oil. I have to watch my food budget, so I also use supermarket lentils instead of the imported ones, and bottled lemon juice instead of freshly squeezed. You can, of course, use Spanish pardina or Indian, Egyptian or Ethiopian lentils if you like, as well as freshly squeezed lemon juice. The Tuscan kale is very good with this dish, and you could add arugula, watercress or beet greens to the soup. This is a very light, savory and tasty soup that is much better tasting on the second day.
Provided by Luvkimono
Categories Spinach
Time 1h
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash the lentils and drain them in a colander. Put them into a soup pot with the chopped onion, garlic and salt and two quarts of water or broth, bring to a boil, skim any foam off, and cook for fifteen or twenty minutes.
- While the lentils are cooking, wash the greens and remove the stems from the chard or kale if you are using them. Slice the greens in narrow shreds. You should have about four cups.
- Spray a non-stick frying pan or seasoned cast iron skillet with canola spray, place it on the burner and add 1/4 cup broth from the cooking lentils to the pan. Add the cilantro and the greens, cover the pan and allow them to wilt for about five minutes. Scrape the contents of the skillet into the pan with the cooking lentils. Cook another twenty minutes or so, until the soup is thick.
- Stir the lemon juice into the soup and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mallam Zaaki
[email protected]This soup is a great way to get your daily dose of vegetables. It's also really easy to make.
Farhan Niazi
[email protected]This soup is delicious! I love the way the lentils and vegetables all come together.
Joan Obehi
[email protected]I've made this soup several times and it's always a hit. It's a great way to warm up on a cold day.
Mujahid Balouch
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the bright colors and the mild flavor.
Saneha Qureshi
[email protected]I'm not a big fan of Middle Eastern food, but I really enjoyed this soup. It's surprisingly flavorful and satisfying.
Syed Musadiq
[email protected]This soup is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this soup is a great way to use them up.
ISRAT JAHAN MIM
[email protected]I love the combination of flavors in this soup. The lentils, vegetables, and spices all come together perfectly.
Brighton Chanza
[email protected]I'm not a vegan, but I really enjoyed this soup. It's packed with flavor and it's really filling.
Shazad Bhi
[email protected]This soup is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a hit with my family.
Aaman chettri
[email protected]I love how versatile this soup is. I've added different vegetables and spices each time I've made it, and it's always turned out great.
Eli Benji
[email protected]This soup is a great way to warm up on a cold day. It's also really easy to make, which is a bonus.
iliana Fumero
[email protected]I'm not a big fan of lentil soup, but this recipe changed my mind. It's so flavorful and satisfying.
Muin Uddin
[email protected]This soup is delicious and healthy! I love that it's packed with vegetables and lentils, and it's so easy to make.
Shan Maahi
[email protected]This soup is amazing! I've made it several times and it's always a hit. It's so flavorful and filling, and it's a great way to get your daily dose of vegetables.