December 11th, 2008
Since I am currently feeling a bit under the weather, (I’ve been fighting a cold/flu-ish type bug this past week), I decided to post about this yummy soup. Although, I’m much too tired at the moment to make it, I sure do wish I had some right about now.
This recipe comes from my friend Alexis’ sweet, adorable mom, Cynde. A couple years ago when I was laid up with a fractured vertebrae from a car accident I was in, Cynde made me food for like a week straight. This was one of the dishes she sent over with Alexis. I was SO grateful for a good home cooked meal, and this soup was incredibly comforting and delicious. I highly recommend it on a cold winter’s day, or whenever you are feeling a little blue or under the weather.
Winter Lentil Soup
Recipe from Cynde O’Connor
4 leeks, white and light green parts only
1 package frozen collard greens
1 Tspn olive oil
1 28-ounce can whole tomatoes, drained
6 cups water or broth (I use chicken for more flavor)
2 sweet potatoes, peeled, and cut into 1/2-inch dice
1/2 cup brown lentils
1 Tbsp fresh thyme leaves
2 tsp kosher salt
1/4 tsp black pepper
12 fresh basil leaves
1/4 cups grated parmesan cheese (optional)
- Slice each leek in half lengthwise, then slice each half into 1/4″ thick half-moons (about 3 cups).Place in a large bowl of cold water and swish to remove any grit (take my word for it, you’re going to want to do this step). Drain and pat dry.
- Thaw and drain collard greens.
- Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes.
- Add the tomatoes and cook, breking them up with a spoon, for 5 minutes.
- Add the water (or broth) and bring to a boil.
- Stir in the collard greens, sweet potatoes, lentils, thyme, salt, pepper and basil.
- Simmer until the lentils are tender, about 30 minutes.
- Spoon into bowls, and sprinkle with parmesan cheese.