Satisfyingly hearty and rich.
Quick cold weather dinner option that’s just incredible with the addition of corn bread or thick slices of buttered sourdough.
You have no idea yet, but I happen to be very familiar with just how warm and gratifying it is to sit down with a big bowl of this winter delight.
Additionally, if you are looking to fulfill a vegetarian night option, here it is. I’ve never heard a complaint serving this soup.
Lentil, Tomatillo, and Lime Soup
- 16oz. (2 cups) lentils, picked over for rocks, rinsed and drained
- 6 cups water
- 2 tsp. salt
- 1/2 tsp pepper
- 1/2 tsp. cumin
- 4 bay leaves
- 5-8 Tomatillos, husks removed and rinsed thoroughly and quartered
- 2 cloves garlic, chopped
- 7 oz. can of green chilies
- 1 onion, chopped
- 1 cilantro bunch, chopped
- 2 T. olive or vegetable oil
- 2 limes, sliced
- garnish – cilantro and sour cream
(Optional- Brine the lentils first in 6 cups warm water (110 degree F.) with 1 1/2 teaspoons of salt. Soak for 1 hour and drain.)
In a large 3 or 4 quart pot, place lentils through garlic ( first 8 ingredients). Bring to a boil, then turn down to low and simmer covered for 30 – 60 minutes until lentils are tender but not mushy.
In a blender, put one cup of the soup and any large chunks of tomatillo, add the green chilies and blend until smooth. Add the chopped onion and cilantro, pulse until coarsely blended, but not smooth.
Return this mixture to the pot, add the oil and simmer for 5 minutes.
Serve in bowls with a squeeze of lime, spoonful of sour cream and sprinkle with more cilantro if desired.