Lentil and Sorrel Soup

Winter outside, spring in the hearts and summer daylight saving time. Bought two bunches of mysterious “sour grass” at DePiero’s Farms, turned out it was sorrel, so made this hearty but low calories soup, that works great for cold Meatless Monday evening.

Inspired by The Guardian Sorrel Recipes.

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For 2 servings:

1/2 onion, peeled and chopped
1 celery stalk, sliced
1 medium carrot, peeled and chopped
1/4 cup red lentils
3 cups vegetable stock or water (I used water)
1 cup sorrel, roughly chopped
1 bay leaf
salt and pepper

Heat saucepan over a low heat, spray with cooking spray, add onion, celery and carrot and cook until the vegetables are slightly soft and gold.

Stir in the lentils, bay leaf and water/stock, bring up to a simmer and cook on medium heat for about 15 minutes. Discard bay leaf, add raw sorrel, mix carefully,  cover with lid  and leave for 10 minutes. Serve hot with store-bought or homemade croutons. Sour cream or heavy cream as addition works too.

1 serving is about: 120 calories

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