This recipe was passed down to me from my mom and we’ve both made our own tweaks to it along the way to better our suit our taste and diet preferences. With the satiating density of whole grains, and a serving of green, kale goodness, this warming dish is a staple in my winter diet. However, as temperatures in Toronto have gotten cooler this week, I’ve found myself craving it again. I like making a big batch at the beginning of the week so that I have a quick go-to meal for the rest of the week. I hope you’ll give it a try too!
- 2 tablespoons oil
- 2 medium to large onions (leeks), chopped
- 2 stalks celery, chopped
- 2 cups dried lentils
- 8 cups water
- 1 cup tomato broth, or 8 Tomato cubes, or 1 tablespoon tomato paste diluted with water, or equal parts tomato juice and water
- 1 bay leaf
- 2 teaspoons salt
- 4 cups shredded spinach or other dark, leafy green
- 1 cup small whole wheat shells, macaroni, or broken spaghetti, or 2 cups cooked brown rice
- 2 to 3 tablespoons lemon juice or vinegar
Heat oil in 5-quart pot and sauté onion about 3 minutes until limp. Add celery, lentils, liquid, and bay leaf. Bring to a boil, cover, and simmer over low heat about 45 minutes until lentils are just tender.
Add salt, greens, and grain, cover, and cook for 15 minutes, or until grains and beans are tender. If soup appears to be too dry at this time, add more liquid. (This should be a thick stew-like soup, but if heat is too high there may be too much evaporation).
When fully cooked, stir in lemon juice or vinegar to taste.