Red Lentil and Dill Soup (Ann & Jane Esselstyn)

(From The Prevent and Reverse Heart Disease Cookbook by Ann C. Esselstyn & Jane Esselstyn) (adapted from a recipe by Kate Sherwood in Nutrition Action Newsletter)

12 cloves garlic, minced

8 green onions, chopped (about 1 cup)

1 (15-ounce) can no-salt diced tomatoes

¼ cup fresh mint, chopped, or 1 teaspoon dried

1 teaspoon dried oregano

8 cups vegetable broth

2 cups red lentils

1 large yam, preferably garnet, peeled if desired and cubed

1 cup orange juice

8 sprigs fresh dill, chopped (about 1/4 cup)

12 ounces fresh spinach or other greens

Zest of 1 lemon

3 tablespoons lemon juice

1 tsp freshly ground black pepper

2 tablespoons balsamic vinegar

 Directions:

In a soup pot, stir-fry the garlic and green onions in water, wine, or vegetable broth, for about 2 minutes, until they begin to wilt.

Add the diced tomatoes, mint, and oregano and cook, stirring often, for 2 minutes more.

Add the broth, lentils, yam, and orange juice and bring to a boil. Cover, reduce the heat to low, and simmer until the yams are tender and the lentils soft but not mushy, about 15 minutes.

With an immersion blender, blend the soup to the consistency you like, right in the pot. Alternatively, carefully transfer half of the soup to a food processor and process it until you have the texture you desire. Try to leave some whole bits of tomato and sweet potato. This soup is nice if it’s a little chunky.

Stir in the dill, spinach, lemon zest, lemon juice, pepper, and vinegar and cook for a few minutes more. Serve hot.

 Tip: If you want to use greens other than spinach, cook them first or add them to the soup earlier as it cooks, so they have time to soften.