Monday, January 9, 2012

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!
Cheri Savory Spoon
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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