Adapted from Bittman's Best Recipes in the World - I tripled the amounts and I used my little stick mixer right in the pan for the puree.
· ¾ cup French green lentils Substituting one can cannelini beans
· 4 cups vegetable broth, essentially one 32 ounce box.
· 1 cup water
· 2 tablespoons olive oil
· 1 small bunch sorrel leaves, chopped (about 4 ounces)
· 1 teaspoon sugar
Simmer the lentils in the broth and water for 20 minutes. In a pan, sauté the sorrel leaves in oil on medium heat for about 2-3 minutes until the leaves wilt. Add the sorrel to the lentils along with the teaspoon of sugar and simmer for another 10 minutes.
Puree the soup and adjust for salt.
It needed pepper. And it's so quick!