Soup for dinner? Why not?
It's easy, fast and delicious. Oh yes, and very nutritious - vitamins, minerals, enzymes and fiber. This soup is a perfect blend of taste and nutrition. I'm having it for dinner tonight!
Spring Herbs Lentil Soup
7 cups filtered water
6 med. uncooked potatoes, cut into small cubes
1 cup brown lentils, rinsed
1 tbsp sesame oil
1 tbsp vegetable soup base
juice of 1/2 fresh lemon
1/2 cup snipped chives
2 cups fresh young dandelion greens
2 stalks young fresh stinging nettle, chopped (handle with tongs before it's cooked, or you may find out why it's called 'stinging' nettle)
sea salt and freshly ground pepper, to taste
Cook lentils in water for 15 minutes. Add potatoes and oil. Cook for 10 minutes. In the last 5 minutes of cooking (when potatoes are almost cooked), add lemon juice, chives, dandelion greens and stinging nettle. Ladle into bowls and season with salt and pepper. Great as a meal by itself or add fresh whole grain bread or homemade tea biscuits and cheese slices.
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