Bistro Lentil Soup
Prized for their fine flavor and texture, blue-green French lentils hold their shape well during cooking.
2 cups French green lentils
2 tsp. olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
2 cups fresh arugula or spinach, stemmed and torn into 1 pieces
1 tsp. ground cumin
1 tsp. grated lemon zest
2 cups low-sodium vegetable or chicken broth
2 Tbs. chopped fresh cilantro Salt, to taste
In a large pot over medium-high heat, combine lentils with 5 cups water and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 mm. Drain and set aside. In a soup pot over medium heat, warm oil, add onion and garlic and saute, stirring occasionally, until golden, 68 mm. Add arugula or spinach and cook, stirring, 2 mm. more. Add lentils, cumin, lemon zest, broth and 2 cups water. Simmer, uncovered, stirring occasionally, about 15 min. Add cilantro and salt, stir and serve immediately.
Serves 4.