Sourgrass, or Oxalis, is a fascinating wild plant that's widely available in many regions. Known for its tangy, lemon-like flavor due to the oxalic acid in its leaves, sourgrass is a versatile ingredient that brings a unique zest to dishes. Beyond its delightful taste, sourgrass is packed with vitamin C and antioxidants, making it a healthy addition to any meal.

Identifying Sourgrass

Recognizing sourgrass is straightforward if you know its key characteristics:

• Leaves: The plant features trifoliate leaves, with each stem bearing three heart-shaped leaflets, much like clover.

• Flowers: Sourgrass blooms small, yellow flowers with five petals, typically grouped in clusters.

• Stems: Its stems are often reddish and succulent, adding to its distinctive look.

• Taste: To confirm you’ve found sourgrass, taste a small leaf. It should have a bright, tangy flavor reminiscent of lemon.

About the Recipe

Delight in the robust flavors and wholesome goodness of this hearty dish that nourishes both body and soul. This comforting soup features tender lentils simmered to perfection in a flavorful broth infused with the tangy essence of sourgrass. Complemented by a medley of carrots, onions, and celery, each spoonful offers a symphony of textures and tastes that tantalize the taste buds. As a warming meal on a chilly evening or as a nutritious lunch option, this soup is sure to leave you feeling satisfied and uplifted.

Ingredients

• 1 cup dried lentils, rinsed and drained

• 6 cups vegetable broth or water

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 cup diced tomatoes (fresh or canned)

• 1/2 cup chopped sourgrass leaves

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 2 tablespoons olive oil

• Fresh parsley for garnish (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften.

2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Add dried lentils to the pot and stir to coat them with the vegetables and oil.

4. Pour in vegetable broth or water and add diced tomatoes. Stir in dried thyme, dried oregano, salt, and pepper.

5. Bring the soup to a boil, then reduce the heat to low. Let it simmer for 20-25 minutes, or until the lentils are tender.

6. Stir in chopped sourgrass leaves and let the soup simmer for an additional 5 minutes.

7. Taste and adjust seasoning if necessary.

8. Serve hot. Garnish with fresh parsley, if desired.

Join Our Foraging Classes & Explore More

Interested in exploring more wild plants like sourgrass? Join one of our foraging classes at forageSF to learn more about identifying and using wild edibles. You can also enhance your culinary skills with The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!