Red lentil soup with baby arugula
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced or crushed
1 1/2 teaspoons ground cumin
5 1/2 cups vegetable stock
1 cup red lentils, rinsed
8 ounces baby arugula, chopped or left whole
sea salt and fresh ground black pepper to taste
Heat a large saucepan over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl to coat the bottom of the pan. Add the onion and garlic and fry for 6-8 minutes or until the onion is soft. Stir in the ground cumin to coat the vegetables.
Add the vegetable stock and raise the heat to bring to a boil. Reduce the heat and stir in the lentils. Cover and simmer for 15 minutes or until the lentils are soft.
Now stir in the arugula and remove the pan from the heat. Cover and let the arugula wilt for a couple of minutes. Lift the lid and season with salt and pepper.
Serves 4 to 6.
Red Lentil Soup with Baby Arugula
From the archive of "ridiculously fast and simple recipes to make when no prior thought was given to dinner at all" comes this tasty and warming lentil soup that takes no more than 5 minutes of preparation or 30 minutes of stove top time. Wilted baby arugula (or regular arugula, chopped) comes off with a beautiful mellow bitterness and sweetness at the same time — lovely with salted and slightly spicy preparations.