Kidney Bean And Lentil Soup With Sorrel Recipe
Kidney Bean And Lentil Soup With Sorrel is a yummy soup that is perfect to pep up an elaborate weekday dinner. This tasty soup is my husbands favorite and it doesn’t take too much time to prepare it. Try this excellent Kidney Bean And Lentil Soup With Sorrel recipe at home!
Ingredients
1 cup dried kidney beans
1 cup lentils
2 medium-size yellow onions, chopped
1 large celery stalk, chopped
1 carrot, chopped
4 parsley sprigs
1 teaspoon chopped garlic
1 bay leaf
1 teaspoon sea salt or 2 teaspoons coarse salt
3 cups good quality chicken stock (or 3 cups water combined with 1 1/2 tablespoons tamari sauce)
2 tablespoons vegetable oil (preferably cold-pressed safflower)
4 cups shredded sorrel (or 4 cups shredded fresh spinach tossed with 1 to 2 tablespoons fresh lemon juice)
1/2 cup chopped fresh parsley
Plain yogurt (garnish)
Ground red pepper (garnish)
Directions
Discard any discolored kidney beans.
Rinse remainder under cold running water.
Drain well.
Transfer to large bowl.
Add enough cold water to allow beans to expand at least 2 1/2 times, about 2 1/2 to 3 cups.
Let soak at least 8 hours or overnight.
Transfer beans and soaking liquid to heavy large saucepan or Dutch oven.
Add lentils, onion, celery, carrot, parsley, garlic, bay leaf, salt and stock and bring to boil over medium high heat.
Cover, reduce heat to low and simmer until beans are tender, about 1 hour.
Puree mixture in processor or blender.
Adjust seasoning.
Heat oil in large skillet over low heat.
Add sorrel and chopped parsley and stir until sorrel wilts and loses color.
Return soup to saucepan and blend in sorrel mixture.
Heat through over medium-low heat.
Ladle into bowls.
Garnish with yogurt and sprinkle lightly with ground red pepper.
Rinse remainder under cold running water.
Drain well.
Transfer to large bowl.
Add enough cold water to allow beans to expand at least 2 1/2 times, about 2 1/2 to 3 cups.
Let soak at least 8 hours or overnight.
Transfer beans and soaking liquid to heavy large saucepan or Dutch oven.
Add lentils, onion, celery, carrot, parsley, garlic, bay leaf, salt and stock and bring to boil over medium high heat.
Cover, reduce heat to low and simmer until beans are tender, about 1 hour.
Puree mixture in processor or blender.
Adjust seasoning.
Heat oil in large skillet over low heat.
Add sorrel and chopped parsley and stir until sorrel wilts and loses color.
Return soup to saucepan and blend in sorrel mixture.
Heat through over medium-low heat.
Ladle into bowls.
Garnish with yogurt and sprinkle lightly with ground red pepper.
