Lentil Soup with Winter Greens, Cumin and Cilantro

from Eggs on Sunday

Adapted from Vegetable Soups from Deborah Madison’s Kitchen

The original recipe involved cooking the lentils, onion/garlic, and greens separately, then combining them at the end. I prefer to cook them all in the same pot, and I’ve adjusted the instructions and timing accordingly.




1 1/4 cups mixed lentils - brown, small French Le Puy lentils, black Beluga lentils
2 tablespoons olive oil
1 large onion, diced
1 teaspoon ground cumin
2 large garlic cloves, minced
1 teaspoon coarse kosher salt
2 bay leaves
4 cilantro stems + 4 parsley stems, tied together in a bundle
7 cups water
6 leaves (about 4 cups) winter greens, chopped - kale, chard, collards, or spinach
1/4 to 1/2 cup chopped cilantro
sea salt and black pepper, to taste

plain yogurt, for serving


Heat the olive oil over medium high heat in a stock pot or large saucepan, then add the diced onion and ground cumin. Cook until the onion is softened, then add the garlic and coarse salt and cook another minute. Add the lentils, 7 cups water, 2 bay leaves, and the cilantro and parsley stems. Bring to a boil, then turn down the heat and simmer, covered, for 30 minutes.

Remove the lid from the pot and add the chopped greens. Simmer, uncovered, for an additional 10 minutes, or until the greens are as tender as you like them. Stir in the chopped cilantro, and season to taste with sea salt and freshly ground black pepper.

Serve in a bowl with a dollop of plain yogurt and a sprinkling of additional chopped cilantro, or with some sour cream thinned out with a little milk, or with a squeeze of fresh lemon or lime juice.

Makes 6 servings; can easily be doubled.