Red Lentil with Greens Soup

Red Lentil with Greens Soup

Revolutions are time consuming. They can also be expensive, since they eat up time that could be spent earning money.

In the spirit of making your money go a bit further, I share with you the recipe for Revolution Soup #1:

• 2 small onions chopped
• 3 to 4 tablespoons olive oil
• 1 pound red lentils
• 3 bay leaves
• 8 to 10 cups of hot water
• 6 cloves of garlic chopped
• 2 to 3 teaspoons dried oregano
• 1 teaspoon paprika
• Few pinches of cayenne pepper
• Salt and pepper
• 2 to 6 cups (lots) of chopped/shredded green leaves
• Lemon juice


  1. Heat the olive oil over medium heat. Sautee onions about 5 minutes, stirring occasionally. Add bay leaves and red lentils. Stir for one minute then add water. Bring to a boil, reduce heat to simmer and cook for about 20 minutes, stirring occasionally.
  2. Meanwhile, it’s time to deal with the greens, which can be spinach or escarole or heartier greens like kale, dandelion or collards. Wash the greens and remove stems if big or tough. Chop them crosswise into relatively bit sized pieces.
  3. After the lentils have simmered, add the garlic, oregano, cayenne, salt and pepper. If you’re using heartier greens add them now. Simmer for another 20 minutes. (If you’re using milder greens, add after the spices have simmered for 15 minutes and cook for another 5 to 10 minutes.)
  4. Just before serving, squeeze on lemon juice. I always use the entire lemon, but do it to taste. Enjoy!This hearty soup also freezes very well.

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