Just when I thought flu season was over, I got hit with a real doozy. Make a batch of this outstanding soup and you’ll feel better as soon as you have a delicious bowlful of it.
Even if you’re feeling fine, this soup is a great choice for an April meal: it has plenty of nutrient-rich early-spring watercress, protein from lentils and rice, and a secret ingredient to promote feel-good health all the time. It’s substantial, satisfying, and as richly green as the world of nature in spring.
2 tablespoons butter or olive oil
1 onion, chopped
1 stalk celery, chopped (optional)
6 cups good-quality vegetable broth
2 large bunches watercress, washed well, coarsely chopped
1/2 cup dried green lentils
1/2 cup raw brown rice
1/3 cup wakame or other seaweed, coarsely chopped (the secret ingredient!)
1/3 cup chopped kale
1 potato, cubed
sea salt and freshly-ground black pepper, to taste
In a large heavy-bottomed soup pot, heat the oil or butter over medium-high heat and add onion and celery. Cook, stirring frequently, until vegetables are softened but not browned.
Add remaining ingredients and bring to a boil. Cover, reduce heat, and cook 2 hours until very tender.
Serves 4 to 6.
NOTE:
You can just throw all the ingredients (minus the oil or butter) in a crock pot. Cook all day on low and it will be ready in time for supper.