Red Lentil Soup with Greens

Ridiculously healthy, PACKED with flavor, and so easy to make. Swiss chard, kale or spinach work great for the greens (you can also omit them)

This is a quick soup to make (a little more than 3o minutes start to finish) and works for lunch or a simple dinner. It’s the kind of dish that reminds you humble ingredients can deliver big flavor. In an act of self care this week, I poached a piece of fish in a small pot of soup for myself and it felt like the ultimate simple luxury. I used halibut but you could use cod, sea bass or any white fish. I love red or yellow lentils for the bright color, but you can use brown or black (black ones will make it a little muddy looking but it will still taste excellent.)⁣⁣ If you’re a spicy person, go heavy on the red pepper flakes. I’m a wimp in that regard and do about 1/4 tsp red pepper flakes.

Red Lentil soup with poached halibut and Swiss chard

This soup freezes beautifully for when you’re in need of a hearty bowl of nourishment this winter. If you’re poaching fish in it, nestle the fish in to a pot of the simmering soup (see photo above), cover and simmer on low until the fish is opaque throughout. This piece of halibut took about 10 minutes.

It’s even more sustaining and delicious with a side of bread, a dollop of Greek yogurt, shaved Parmesan, shaggy croutons (recipe here), or you can even cook an egg in it, shakshuka style.