Another Springtime Sorrel Dish

Sorrel continues to have a warm spot in our hearts, or rather it continues to occupy a large percentage of my vegetable drawer, so I do my best to use it up before it decays beyond salvaging. This is my favorite sorrel recipe so far: simple, amazingly flavorful, and healthy. The red lentils provide the illusion of rich creaminess and the perks of protein! I found this recipe by Hugh Fearnley-Whittingstall (for such a long name, I've never heard of him before) in the Guardian.


Lentil and Sorrel Soup

• 2 Tbs butter (or olive oil)
• 2 medium onions, peeled and chopped
• 3-4 medium carrots, peeled and sliced
• 3 stalks celery, finely chopped
• 150 g red lentils
• 1 quart (1000 mL) vegetable stock (can use bouillon)
• 200 g sorrel, coarse stems removed, chopped into 1 1/2" strips
• 1 Tbs cream or creme fraiche to serve (totally not needed in my opinion)
• Salt and pepper

1. Melt the butter in a sauce pan on low. Saute the onion, celery, and carrot, covered, stirring occasionally, for 10-15 minutes, until veggies are slightly softened.
2. Stir in lentils and stock, cover and bring to a simmer. Simmer ~ 15 minutes until lentils are cooked.
3. Add the raw sorrel into the soup. Use an immersion blender to puree until desired texture. Season with salt and pepper to taste.
4. Serve soup with cream or creme fraiche as desired.

No photo to show :(