Nettle Soup with Lentils

Nettle Soup with Lentils
Makes about 6 servings

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1/3 cup dry lentils
• 2 teaspoons turmeric
• 3 cups vegetable roth
• 3 cups water
• 10 oz. fresh nettle leaves, cleaned
• about 20 ramps leaves and stems, chopped, or use 1/2 cup chopped scallions
• 1/2 cup dry linguine, broken into pieces
• 1 cup plain yogurt

Directions

1. Heat the oil and saute the onions over medium heat until browned.  
2. Add lentils and turmeric and saute 1 minute.  Pour in vegetable broth and water and bring to a boil, reduce to medium and cook 10 minutes
3. add nettles and ramps or scallions, simmer 20 minutes longer
4. stir in pasta pieces, and cook 10 minutes longer, until the pasta is all dente.  The broth should be a deep, greenish-yellow
5. ladle soup into bowls and serve with a dollop of yogurt

Sources

Refer back to the Sources post to see the exact books that I used!

Adventures in Edible Plant Foraging