Recipes

Loads of Lentils Soup
(Serves 8)

2 teaspoons canola oil
2 onions, halved and sliced
4 cloves garlic, minced
10 cups water
2 cups red lentils, rinsed and drained
1 5.5 ounce can tomato paste
3 parsnips, peeled and sliced
1 tablespoon salt
3 tablespoons chopped parsley, divided
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon black pepper
5 cups packed chopped dandelion greens or kale

In a large pot with a lid, heat oil over medium-high heat. Add onions and sauté for 3 minutes. Add garlic and sauté 1 minute more.

Add water, lentils, tomato paste, parsnips, salt, 1 tablespoon parsley, oregano, basil, and pepper; bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Add dandelion greens and simmer an additional 15 minutes or until greens are soft. Serve hot soup in bowls garnished with remaining parsley.

Recipe from CalciYum!, by David and Rachelle Bronfman.

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