Lentils And Greens Soup

Lentils And Greens Soup
Servings: 8 Yield: 18 cups Prep 15 mins Cook 5 mins plus 45 minutes


  • 1 tablespoon vegetable oil
  • 2 large onions, coarsely chopped
  • 3 cubes chicken bouillon
  • 14 cups water
  • 12 ounces (2 cups) dried lentils, picked over and rinsed
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon salt
  • 2 packages (10 ounces each) frozen chopped kale or frozen mustard greens, thawed and drained
  • 1/2 teaspoon ground black pepper
  • 1/2 pound turkey frankfurters, thinly sliced

Make It

1. Heat oil in large pot over medium heat. Add onion; saute 5 minutes or until softened.

2. Dissolve bouillon cubes in a little of the water. Add to onion in pot along with remaining water. Bring to boiling. Add lentils, oregano and salt. Cover and simmer, stirring occasionally, for 45 minutes or until lentils are tender. Add kale, black pepper and frankfurters; simmer, stirring occasionally, 10 minutes longer or until heated through. Makes 8 generous servings (18 cups).