Thursday, August 19, 2010

lentil sorrel soup

Soup! Great even when it's over 110 F outside (which it is). This simple recipe is a treat if sorrel is available. I picked every leaf off my sorrel plant that inchworms hadn't reached first! Sorrel is a wonderful, lemony herb. I used to get it from my farmshare, and I've been growing it this summer. 

This is another adaptation from Deborah Madison's The Savory Way

1/2 cup lentils 
1/2 cup small red onion, finely diced 
1 bay leaf 
1 1/2 quarts water
3 handfuls sorrel leaves, shredded 
1 to 2 tablespoons soy milk or soy creamer
1/4 cup lemon juice, or to taste 
freshly ground pepper

Rinse the lentils and combine them in a soup pot with the onions, bay leaf, 1/2 teaspoon salt, and water. Bring to a boil; then simmer, partially covered, for 20-30 minutes or until the lentils are completely soft. Puree half the cooked lentils in a blender until smooth; then return them to the pot. Add the sorrel and cook for another 10 minutes; the sorrel will turn olive green. Stir in the soy milk/creamer, taste for salt and lemon juice, and serve with freshly ground pepper. 

No comments:

Post a Comment

Related Posts with Thumbnails