Lentil and Kale Um Um Soup...Yum!

Lentil and Kale Um Um Soup

This is a fantastic soup, anytime, but especially when it’s cold outside.  Easy to make, too!

Ingredients:

1 ½ cups of Green Lentils

3 Containers of Vegetable Stock (or 48 oz. of your own)

1 Chopped Onion

2 Stalks of Chopped Celery

2 Stalks of Chopped Carrots

1 Can of Italian Tomatoes

3 Full Handfuls of washed and chopped Kale

2 Cloves of Garlic

Pepper, Rosemary, Chopped Parsley

1 TB of Toasted Sesame Oil

1 TB of Apple Cider Vinegar or Lime Juice

Rinse the Lentils and place them in a pot with the Vegetable Stock.  Simmer until the lentils are soft.  While they are cooking, sauté the onion, celery and carrots and garlic in a pan with a little olive oil – until tender, set aside.

When the lentils are finished, add the sautéd mixture, and the rest of the ingredients.  Add the Kale last in small batches, stirring each time – as the kale will shrink.  Stir and adjust seasonings.

Cooking time will vary, but the lentils should cook down in about 30-45 minutes.  Cook with the kale until the kale is soft, another 30 minutes or so.

If you like your soup chunky, serve as it is.  If you like it more creamy, use a submersible blender to mix and smooth the soup to the consistency you prefer.

Enjoy!