This soup features:
Asparagus, kale, spinach, onion, garlic, lentils, basil, and cayenne pepper.
First, I caramelized a white onion.
Heat some olive oil, add chopped onion, stir for about 5 minutes on high heat (or until browned). Add some water and cover for approximately 25-30 minutes.
As always, I tweaked a recipe and used vegetables that I had.
Instead of quinoa, I used lentils. After the lentils have simmered for 15 minutes, I added chopped spinach & kale, blanched & chopped asparagus, cayenne, some basil and a bay leaf. Cover for 10 minutes on medium heat.
To blanch the chopped asparagus, boil a pot of water. Add the asparagus and boil for about 1 minute, drain, and submerge in an ice bath. Set this aside until it’s added to the lentils.
The entire mixture can sit on your stovetop, covered until ready to eat.
Delicious. Flavorful. Healthy.