Kidney Bean And Lentil Soup With Sorrel
|Dried kidney beans||1 Cup (16 tbs)|
|Lentils||1 Cup (16 tbs)|
|Yellow onions||2 Medium, chopped|
|Celery stalk||1 Large, chopped|
|Carrot||1 , chopped|
|Chopped garlic||1 Teaspoon|
|Sea salt/2 teaspoons coarse salt||1 Teaspoon|
|Chicken stock/3 cups water combined with 1 1/2 tablespoons tamari sauce||3 Cup (48 tbs) (Use Good Quality)|
|Vegetable oil||2 Tablespoon (Preferably Cold-Pressed Safflower)|
|Shredded sorrel/4 cups shredded fresh spinach tossed with 1 to 2 tablespoons fresh lemon juice||4 Cup (64 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs) (For Garnish)|
|Ground red pepper||To Taste (For Garnish)|
Discard any discolored kidney beans.
Rinse remainder under cold running water.
Transfer to large bowl.
Add enough cold water to allow beans to expand at least 2 1/2 times, about 2 1/2 to 3 cups.
Let soak at least 8 hours or overnight.
Transfer beans and soaking liquid to heavy large saucepan or Dutch oven.
Add lentils, onion, celery, carrot, parsley, garlic, bay leaf, salt and stock and bring to boil over medium high heat.
Cover, reduce heat to low and simmer until beans are tender, about 1 hour.
Puree mixture in processor or blender.
Heat oil in large skillet over low heat.
Add sorrel and chopped parsley and stir until sorrel wilts and loses color.
Return soup to saucepan and blend in sorrel mixture.
Heat through over medium-low heat.
Ladle into bowls.
Garnish with yogurt and sprinkle lightly with ground red pepper.