Lentil Soup with Cilantro (see above paragraph for add-ins and variations)
1 cup dry French green lentils, soaked overnight, cooked until tender, and drained of all cooking liquid
1 tbs olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes in juice
2 1/2 cups water or vegetable broth
sea salt to taste
1. In a soup pot, add olive oil and chopped onion and a pinch of salt. Cook over medium low heat until the onion is nicely softened. Add the minced garlic and then immediately add the diced tomatoes.
2. If you're going to add any other spices, now is the time to do so. Also, if you choose to add any cooked grains to the soup, you can add those now.
3.Add the water or broth and the drained cooked lentils to the pot. Taste for seasoning and add salt if necessary, especially if you're only using water. Raise the heat to bring the soup to a boil, then reduce the heat and simmer 10 minutes.
4. If you're adding chopped greens, like kale, chard, collards, or spinach, add them to the soup now and let them wilt for about one minute.
5. Ladle into bowls and serve with lots of fresh cilantro. I really like cilantro and think it adds a wonderful flavor to the soup...but if you're not a fan, add any fresh herb you like!
Makes 4-5 servings
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