21 March 2011

Green soup: Revisited

Old blog friends from way back when I was "Mom's Diner" may remember that I made this "green soup" waaaay back in February 2010. It was good, but I wasn't eating gluten-free, vegan, or anti-inflammatory then. Today I bring you

Green Soup: Revisited
(makes 2 servings)

  • 1/4 c green lentils, soaked overnight (or as long as possible)
  • 1/8 c barley (your preference of style)
  • salt & spices to taste
  • 2 c. chopped kale
  • 1 sm zucchini sliced into rounds and quartered
  • 1 c fresh or frozen peas
  • 1 c (4-6 "heads") Brussels sprouts
  • 1 T chopped fresh parsley
  • 1/2 onion, sliced thin and sauteed to brown (yummmmmm)
  • water
  1. Rinse lentils and put in small pot (i used my rice pot!) with enough water to cover by triple.
  2. Cook at a hard simmer/low boil for 30 minutes, then add rinsed barley and spices.
  3. Cook an additional 10 minutes until barley begins to cook, adding water as needed to maintain "soup" consistency.
  4. Add remaining veggies EXCEPT ONIONS, and continue to simmer until all is tender.
  5. Spoon out and top with some of the sauteed onions..



Debi Gerhart said...

HI Stopping by from Wednesday Social Bzzz. Please come on by and say hi,

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