Serves: 4 | Prep Time: 20 min (pre-soaked)
60
INGREDIENTS
500 gr. black lentils
4 Roma tomatoes blended
1 small wild yam (peeled & chopped)
2 tsp. Sea salt (smoked black
salt)
1⁄2 tsp. smoked paprika
1tsp. blackstrap molasses
1 large red onion (chopped) 1 tbsp. Olive or Palm oil
4 cups water
1⁄4 cup lime juice
1 tsp. cumin
1/2 cup chopped parsley 2 sprigs Thyme
1 bay leaf
1/2 tsp. cayenne pepper
1. Chop the onion and fry it with the oil in a large pot until golden brown.
2. Wash the lentils well. Transfer to a large pot; add water, tomato, yam, lime juice, salt, and other herbs and spices.
3. Bring to a boil and simmer for 30 minutes. You may add more water as needed.
4. Transfer to serving bowls, garnish with chopped parsley and serve.
The soup will taste even better tomorrow.
When reheating, you might want to add some water, since it tends to thicken in the refrigerator.
ORGANIC GREENS:
1. Use any organic greens you may have on hand or mix them together if you prefer. I love using collards or dinosaur kale with this dish.
2. Lay unwashed greens flat on your cutting board. Roll them together and cut 1⁄2 inch slices to the end of the stem.
3. Place greens in a bowl and submerge in cold water to rinse.
4. Place clean greens in a deep saucepan with a 1⁄2 cup water or vegetable broth and steam on med/hi with a lid on for 7-10 min.
5. Top with sea salt and a dash of olive oil or cayenne. I love tossing my lentils with these greens
