Lentil Soup I

2 c lentils, picked over and rinsed
1 Tbsp olive oil
1 large onion, chopped
1 tsp kosher salt
1 (28 oz) can crushed tomatoes
2 c water
3 c of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped (stalks, too)
3 Tbsp balsamic vinegar (or to taste)
1 tsp cumin (or to taste)

Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat; then add the onion and salt and saute until tender, a couple minutes. If you’re using your greens’ stalks, add them and sauté a couple more minutes.

Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.

Stir in vinegar and cumin. Stir in the chopped greens, and cook another minute. Taste and adjust the seasoning if need be.

NOTES
From Cheap Healthy Good.
Yum!