Sunday is soup-making day! I make a big pot of bean soup so I can have enough to take with me to work during the week. Usually, I use whatever veggies I have that are “near death” in the fridge, but this week I harvested some mustard greens and some yellow chard from my garden to put in a soup with some dried lentils. It is quite tasty. Here’s the recipe:
One cup of dried lentils
One cup of black wild rice
2 cups of fresh mustard greens, roughly cut
1 cup of yellow swiss chard, or use something else if you don’t have any
1 can of organic, no salt added, tomato sauce
one-half cup of sliced fresh mushrooms
two stalks fresh celery (sliced thin)
1 tsp ground oregano
1 tbsp garlic powder
1 tsp black pepper
Bring lentils and rice to boil for about five minutes. Lower heat, then add all other ingredients. Bring to simmer for about forty minutes, or until rice is tender. Slightly cool, and serve.
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