This Faux Spring weather has me craving dandelion greens before they come up, so we (gasp!) bought some yesterday to make this yummy soup. Since I was looking up the recipe anyway, I thought I’d repost in case anyone else wants to enjoy this superfood rich soup.
I haven’t posted any recipes in awhile, but this one was too tasty not to share!
As regular blog readers know, I’ve got a yard full of dandelions, and aside from harvesting the flowers for dandelion wine and dandelion jelly, I also gather dandelion leaves. Bags and bags of dandelion leaves! Sometimes I put them in green smoothies with frozen pineapple, banana and filtered water. Sometimes I steam them and just top with a hint of sea salt and freshly ground pepper. And sometimes I’ve been known to eat them wrapped around a slice of raw manchego. Tonight, I decided to make a dandelion soup.
I don’t measure when I prepare food, but here’s a guestimate:
Goji Dandelion Red Lentil Curry
1.5 cups dried red lentils
filtered water to cover the lentils
1 strip of kombu seaweed
1 clove of garlic, pressed
half bag of gathered dandelion greens
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