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!
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