Friday, 25 February 2011

Rocket and Roses Fridge Greens and Green Lentil Soup

Kitchen Play List:     A Fine Romance ~ Fred & Ginger
                                    I Like the Way You Move ~ Bodyrockers
                                    Bring Me Back to Life ~ Evanesance 
                                    Deeper the Love ~ Whitesnake
                                    Weary Blues ~ Madelaine Peyroux
                                    I Need You Now ~ Lady Antebellum 
Now I know you all know what I mean by the well intentioned purchase of green leafy veggies. I eat them everyday as a side veggie and I still end up with a rather sad looking cabbage in my greens drawer. You know the one I mean? It's past its visual best so won't stand up as a side veggie anymore but it still has some goodness to it. Every once in while I have them too. And this soup is a fantastic way to use them up. It's tasty and is packed full of goodness. 

My nephew, M, couldn't get enough of this soup when he was starting to eat solids. This and Mung Bean Casserole! He still enjoys it now but not with as much enthusiasm. lol. He's 4 now and good at it! lol.  

Rocket and Roses Fridge Greens and Green Lentil Soup  
(Original recipe from the Rocket and Roses Vegan Kitchen)  

Serves 4 - 6

1 tbsp olive oil
1 large onion, chopped
1 garlic clove, grated
4oz green/continental lentils
1 3/4 pint of veggie stock
8oz greens of your choice, shredded
salt and freshly ground black pepper to season
Up to 1 pint of freshly boiled water to add to
the lentils as they cook

Rinse and drain the lentils and set to one side. 

In a soup pan heat the oil and cook the onions until they are soft. Grate the garlic into the pan and stir into the onions. 

Add the lentils and stir to coat them in the onion, garlic and oil. Cook for a minute keeping them moving to avoid catching. 

Pour in the the stock and stir. Bring the stock to the boil and then reduce the heat to a simmer and cook for approx 40 minutes or until the lentils are fully cooked. You may need to top up with the boiling water during this time. But stir frequently to keep a check on this.

Shred the greens and when the lentils are cooked add them to the pan and stir in. Cover and cook, stirring frequently until the greens are cooked down. Season to taste. 

Place the soup in a blender or using a stick blender, blitz until the soup is smooth.