Monday, January 9, 2012
1 cup of Beluga black lentils (picked over and rinsed)
1 large onion (chopped)
14.5 oz of canned diced tomatoes (blended)
5 cups water
2 cups of kale (sliced very fine)
Salt to taste
1/3 cup sour cream
lime juice or saffron threads (your choice)
In a large soup pot saute chopped onion in olive oil until soft about 10 to 15 minutes. In the meantime blend diced tomatoes to almost a puree. Add tomatoes to onions. Add lentils and water, bring to a slow boil. Do not cover. Cook approx 1.5 to 2 hours until lentils are soft. Turn up heat and add the shredded kale. Cook another 20 minutes.
Top with sour cream mixed with lime juice or saffron threads. This time I used the saffron. Boil 1/8 cup water, add a large pinch of saffron threads. Cool down then add to sour cream. If you go the lime juice route just juice the lime add to sour cream a little at a time until you get the flavor and consistency you want. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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