Quick Lentil-Kale Soup
1 cup lentils
7 cups water
4 cups (about 1 lb) chopped kale (or spinach, or
Alternatively, the kale could be cut into 1/2 inch strips
1 large onion, chopped
1 celery stalk, chopped
3 tomatoes, chopped
1 medium carrot, chopped.
3 Tbs chopped parsley
1 bay leaf
1/4 tsp ground thyme
1-2 Tbs soy miso (optional)
pinch of pepper
Cook for about 30 to 60 minutes the lentils in a heavy pot (beans tend to stick to the sides of thin pots).
While the lentils are cooking briefly saute the onions in water and add parsley, bay leaf. When onions are soft add the celery. Stir for about 2 minutes then add the carrots. Briefly saute until the carrots are brighter in colour but still a little crunchy. Add the lentils and tomatoes and stir the kale into the lentils. Keep stirring.
When the kale is wilted, add water and the rest of the seasoning. Simmer the soup for about 5 to 10 minutes.
SO HOW'D IT GO?
I love making this soup. I've made it three times now, changing a few things as I've gone along. For example, this time I used two bay leaves, fresh thyme, and left out the soy miso. It's been my favorite batch so far.
Thank you so much for sharing this recipe. It always makes me feel wonderful, and my friends love it too!
Thanks for the recipe. This soup was really tasty! We only used 4.5-5 cups of water (we just eyeballed it) because 7 cups would have made it pretty watery. We also added two vegetable boullion cubes to add flavor to the broth. Awesome recipe overall; I'm sure we'll be making it again! We might try adding in a potato next time. Thanks again!
This soup turned out awesome! I really like it because its a great way to use a lot of veggies! I used half veg broth and half water, added more veggies, and seasoned it with some sage and celery salt in addition to the other seasonings.