Adapted from The Ethnic Vegetarian, which has bunches of interesting-looking recipes that I'm just dying to try. This was quite possibly the most flavorful lentil soup I've ever had... very satisfying, and packed full of nutrients to boot!
1/2 Tbsp olive oil
1/2 tsp onion powder
2 cloves garlic, minced
2 cups water
2 Tbsp nutritional yeast
2-3 dashes liquid smoke
2 bay leaves
1 tsp salt
1/2 cup lentils
3 Tbsp tomato paste
1/2 tsp pureed chipotle in adobo OR 1/4 tsp chipotle hot sauce
1/2 cup sweet red wine
1 14-oz can diced tomatoes, undrained
1 tsp dried basil
1 tsp dried oregano
1 hefty pinch rosemary
ground pepper to taste
8-10 oz. kale and/or swiss chard
Heat the oil in a large soup pot. Saute the onion powder and garlic for 3-5 minutes, or until browned. Add the water, nutritional yeast, liquid smoke, bay leaves and salt and bring to a boil. Add the lentils, lower the heat to a simmer and cook for 30 minutes, uncovered, stirring occasionally and adding more water if the lentils start to look dry.
Meanwhile, put your kale and/or swiss chard in a steamer insert or metal colander and steam for 5 minutes, or until dark and wilted. Rinse the steamed leaves under cool water and use scissors to cut them up into bite-size pieces. Set aside.
Once the lentils are tender, add the wine, tomatoes, tomato paste, chipotle, basil, oregano, rosemary and pepper. Return to a boil, then simmer for 10 minutes. Add the greens and simmer for 15 minutes more. Serve hot with crusty bread!
