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Yield: about 6 servingsPrep Time: 10 minutes (+ optional 8 to 12 hours for soaking the lentils)Cook Time: 45 minutesTotal Time: 55 minutes
Two "notes" about this recipe:
-Lentils do not need to be soaked before use, but doing so makes them more digestible and gives your body greater access to the nutrients they contain. It's best to soak them in water to which some acid (such as apple cider vinegar) has been added.
-When adding wine to recipes, make sure to use one that you enjoy! I chose a full-bodied red from a local vineyard...and had a glass (or was it two?) while I was cooking.
*1 1/2 cups French green ("Puy") lentils
*2 tablespoons apple cider vinegar (optional- if soaking the lentils)
*2 tablespoons olive oil or pastured butter or bacon fat (or combine the fats to your liking: I used 1 tablespoon of olive oil and 1 tablespoon of pastured bacon fat)
*1 yellow onion, peeled and chopped
*2 cloves garlic, peeled and chopped
*2 stalks celery, preferably organic, finely chopped
*2 scrubbed carrots, preferably organic and peeled if not, chopped
*6 cups homemade stock (vegetable or poultry: I used the stock I made with my Thanksgiving turkey carcass) or water, plus more if necessary to thin out the finished soup
*2 bay leaves
*2 handfuls of greens, roughly chopped (such as kale, collards, or mustard greens; I used mixed "winter" greens from a local farm)
*1/2 cup red wine
*Your best olive oil, plus aged balsamic vinegar for drizzling on top of individual servings of the finished soup
*Freshly ground black pepper and coarse sea salt to taste (you might not need any salt if your stock was salted)
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 Elyn7071
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