Lentil Soup with Greens

This is a lighter, vegetarian version of Smitten Kitchen’s Lentil Soup with Sausage, Chard, and Garlic.

Recipe

1 cup lentils
1/4 cup olive oil
1 medium onion, diced
1 Parmesan rind, optional
2 medium carrots, sliced into half-moons
2 gloves garlic, diced
Kosher salt
pinch red pepper flakes
2 bay leaves
28oz can crushed tomatoes
black pepper, fresh ground
~8 oz spinach or other greens
1/3 cup grated Parmesan + more for serving

Rinse lentils thoroughly.

Heat of oil in large pot on medium. (We use a Dutch oven.) Add onion, garlic, carrots, garlic, red pepper flakes, and pinch of salt. Cook until vegetable soften a bit, about five minutes.

Add lentils, bay leaves, tomatoes, 58 oz water, Parmesan rind, black pepper and another pinch of salt. For the water, you can just measure by filling up the empty tomato can twice.

Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.

Adds Parmesan and greens, and cook a few minutes until the greens wilt.

Serve with bread and additional Parmesan to pass.

Notes

Before adding the greens and cheese at the end this tasted too sweet.

We’ve only made this once and it’s still a bit of work in progress, but it seems like a promising new dish!