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Lentils and Greens
From Farm Where Life is Good
<p>Hearty stew to go with a nice homemade loaf of bread! Leftovers are great “stick to your ribs” lunches to keep you going.</p>Source: Unknown (Entered by Lara Rasmussen Anderson)
1 Tbsp olive oil
1 onion, diced
1 stalk celery, diced
2 carrots, diced
1-1.5 cup chopped morel, cremini, portobella
2 cups brown lentils
7-8 cups broth
1 bay leaf
1 tsp thyme (fresh or dried)
1/2 tsp oregano (fresh or dried)
1/4 tsp dried chili/red pepper (optional)
3-5 cloves garlic, crushed/minced
4 cups greens, rough chopped
2 Tbsp dry sherry (optional)
Step by Step Instructions
- In soup pot, sauté oil, onion, carrot, celery and mushrooms until tender. Stir in lentils, broth, herbs/spices and garlic. Boil, reduce heat and simmer 20min until lentils tender.
- Remove bay leaf. Puree half of soup and return to pot. Adjust consistency with add'l broth. Stir in spinach and sherry. Season w/ salt and pepper to taste.
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