This soup does take a while to make but is really good. I used dino kale instead of chard. I topped it with a little goat cheese and avocado...so good!
Very Green Lentil Soup
From EatingWell: September/October 2011
Lentils seem to go with just about anything, and here they play well with a collection of greens and some cumin and coriander to add a gentle spicy note to this soup recipe. The result is a hearty winter soup with layers of flavor. Both French green lentils (available in natural-foods stores and specialty markets) and more commonly available brown lentils are delicious in this soup. The French green lentils hold their shape better when cooked, while brown lentils will start to break down a bit. Recipe by Anna Thomas for EatingWell.
12 Reviews for Very Green Lentil Soup
Yes this takes time, but totally worth it if you are looking for an uber healthy winter green soup. Plus we are so conditioned to super easy that we forget that if we want to eat healthy it is work! Other than the broth there is nothing prepackaged in this. I was worried hat it wouldn't have a lot of flavor, but worried for nothing. Awesome with the fetta! I used regular cumin powder and I don't think it hurt the taste. Highly recommend!
This soup was delicious but it was a lot of work--lots of ingredients and lots of steps.
This soup is worth the wait in prep and cooking; complex flavor as soups go and give you a warm and satisfying veggie meal.
Lots of ingredients to chop and prep, and some rather fussy steps such as toasting and grinding the cumin seeds. If I make this again I will use twice the recommended amount of lentils. This is more like a leafy green vegetable stew with lentils. See the simpler, but also healthy and tasty cumin-scented wheat-berry lentil soup.