Tranquility and Black Beluga Lentil Soup

Nutritious and kind to the soul is the best way to describe this soup. This is my go to soup when life gets a little of of hand. Simple and delicious!


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)
Olive oil
Salt to taste
1/3 cup sour cream
lime juice or saffron threads (your choice)

To prepare:

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!


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