14 December 2009

soup! soup! soup!

this may sound lame, but we just got a microwave at work and that warrants soup for the rest of the week. so, its exactly what i set out to do. i love soup. i don't make soup all too often but its something i seem to crave a lot, especially in the winter. perhaps thats just part of what winter does for all of us...nothing beats a warm bowl of soup with some really great crusty bread.

i found this recipe on sprouted kitchen, i really like the simplicity of the site, and their photos are AHmazing. what was exciting about making this soup was the development of the layers of flavors. i had no idea what was going to happen when i put the kale and lemon in, but it totally changed the texture and weight of the soup along with giving it a really fresh kick. i can imagine with the black lentils theres a totally different flavor, but i like what i came out with. its defiantly not as pretty, but, i its just as good! enjoy!

Serves 6 this was adapted from here
  • 2 Cups Lentils (French or Black Beluga)...i used plain old lentils
  • 1 Yellow Onion, Diced
  • 1 Fennel Bulb, Diced
  • 2 cloves garlic, chopped
  • 1 tbsp. Olive Oil
  • 1 Cup Brown Rice, Cooked (any whole grain will work)
  • 6 Cups Organic, Low Sodium Vegetable Stock
  • 1 tsp. Cumin
  • 1 Large Bunch of Kale, Chard or Combo of Leafy Greens
  • Salt/ Pepper
  • 1 Lemon
  • 1 Cup Plain Greek Yogurt
  • 1 Chipotle Chile in Adobo, Chopped (no more than 2 tsp.)

1. Cook your rice or desired grain and set aside. Boil about four cups water, and boil the lentils for 20 minutes until cooked. Add water as needed. Drain.
2. In a large soup pot, saute the yellow onion and the fennel in the olive oil for about 8 minutes, or until just starting to turn light brown. Add the stock and cumin. Bring the heat back up to a gentle boil, about 10 minutes.
3. Add the lentils and the brown rice and simmer about 10 minutes. While you are waiting, stem your greens and slice them into thin strips. Taste the soup for salt and pepper, add seasoning as desired.
4. Turn off the heat and add in the greens, stir. The greens will wilt in the hot soup, and avoid overcooking this way. Stir in the juice of half the lemon, add more to taste.
5. Mix the greek yogurt with the chipotle chile and stir. Serve the soup with the dollop of the chipotle yogurt. Warning, chipotles are pretty spicy, so start with a small amount of sauce and you can add if you like it hot. If too spicy, add more yogurt.

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