This hearty soup makes a satisfying, low-calorie meal on a chilly night. Feel free to throw in any greens you like. I love adding wilted salad greens and celery leaves. Make it vegetarian or vegan by skipping the pancetta and using vegan stock.
1 tablespoon high-heat oil such as safflower or grapeseed oil
1/2 large yellow onion, ¼” dice
Five 6-inch celery stalks, ¼” dice
1 large carrot, peeled and ¼” dice
3 garlic cloves, minced
2 oz. pancetta, ¼” dice
1 cup dried French green lentils, rinsed
½ cup brown rice, raw
1 cup whole canned tomatoes
½ teaspoon dried or fresh thyme
1 teaspoon dried oregano
1 bay leaf
2 cups water
3 cups broth made from Better Than Bouillon Chicken Based, No Chicken Base, or Vegetable Base
3 cups greens, chopped (kale, spinach, escarole, chard, beet greens, etc. in any combination)
Kosher salt and freshly ground black pepper
Heat a large soup pot or small stockpot over high heat, add the oil, and wait until it shimmers. Add the onion and celery and cook until translucent. Add the garlic and pancetta and cook 1 minute more. Stir in the lentils, rice, tomatoes, herbs, water and broth.
Bring the soup to a boil, reduce the heat to a gentle simmer, and cook, covered, for 40 minutes, or until the rice and lentils are almost fully cooked. Add a bit of water, if necessary.
Add greens and season to taste with salt and pepper. Cook an additional 5 minutes.
To serve, ladle an 8-oz. portion into each of six shallow soup bowls. Serve with some crusty bread and a green salad.
Nutrition per 8-oz. serving: calories (207), total fat (7g), net carbs (25g), and protein (8g)