This is a delicious soup thanks to Michael and Georgette at the Edible Plant Project's first cooking class. It's a fabulous meal in a bowl - with or without bread and cheese! It is packed with protein and nutrients. And of course deliciousness.
- 1 large vidalia onion
- 3 tbsp olive oil
- 2 large handfuls lamb’s quarters
- 1 lb of small whole green lentils *
- About 2 pints of water
- 1 large or 2 medium size zucchini
- Garlic powder (or fresh garlic)
- Cumin powder
- ginger powder
- tony chachere’s creole seasoning
- 1 lemon
Pour in the lentils and water and bring to a boil.
Add the cumin and ginger and simmer for about half an hour.
Add more water depending on how thick or thin you want your soup.
Chop the zucchini into chunks and strip the lamb's quarters off the stems.
Add both to the pot and simmer for another 10-15 minutes.
Add the creole seasoning to taste (salt can make lentils tough when cooked with them so save this add at the end) and stir well.
Turn off the heat and add the juice of 1 lemon.
Serve with a drizzle of olive oil and a sprinkle of fresh herbs if you have some lying around - and a wedge of lemon on the side.
Trader Joe’s Whole Green Lentils get an A grade from fooducate
Learn more about Lamb's Quarters
Buy Lamb's Quarters seeds here.
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| A Lamb's Quarters Branch |
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| Ready for Stripping |
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| Seasonings! |
