Another great recipe from Wild About Greens.
This recipe doesn't use vegetable broth; just water. The oregano, basil and thyme along with some fire-roasted tomatoes and red wine gave it lots of flavor though. I used a bunch of chopped lacinato kale for the greens. This made a big pot so I froze the leftovers for a quick supper later.
Lentil Soup with Greens & Tiny Pasta
I served the soup with some garlic bread made with sourdough bread, Earth Balance margarine, garlic powder and nutritional yeast sprinkled on top and broiled.
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