Monday, March 29, 2010
Today is foggy and gray- I just can't seem to get myself motivated. I have prolific laundry needing to be attended to, cleaning, organizing to do and here I sit. I think I am coming down with something. A perfect day for a soup like this.
French lentils are not so easy to find at least around here. If you can find them, buy them. They hold their shape quite nicely- making them perfect for soups and salads.
Bistro French Lentil Soup
adapted from Williams Sonoma (catalogue)
1 cup cooked French green
2 tsp olive oil
1 med yellow onion, finely diced
2 cups fresh freens such as spinach or arugula, stemmed
2 garlic cloves, minced
1 tsp ground cumin
1 tsp grated lemon zest
2 cups low-sodium chicken broth
In a large pot over medium-high heat, combine lentils with 3 cups water and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 min. Drain and set aside.
In a soup pot over medium heat, saute onion and garlic in olive oil, stirring occasionally, until golden, 6-8 min. Add arugula or spinach and cook, stirring, 2 min. more. Add lentils, cumin, lemon zest, broth and 2 cups water. Simmer, uncovered, stirring occasionally, about 15 min. Add salt to taste.