February 7, 2011

Savory Kale and Lentil Soup

1/2 small to medium bunch of kale
1 yellow onion
2 tsp cumin spice
2 tsp curry spice
5 large carrots
1- 1 1/2 cup red lentils
32 oz of vegetable or chicken broth
1 tbl of olive oil or vegetable oil
  1. Coarsely chop carrots and onion.
  2. Heat 1 Tblsp of olive or other vegetable oil in a large soup pot.
  3. Saute chopped carrots and onions in the oil.
  4. Mix in cumin and curry.
  5. Once the carrots and onion are tender add in vegetable or chicken broth.
  6. Bring broth to a slight boil and turn down to a simmer.
  7. Add in red lentils and let simmer for approx 5-10 minutes.
  8. Add coarsely (or finely, if you prefer) chopped kale to the broth.
  9. Let simmer covered for another 15-20 minutes or until kale is tender and lentils have turned golden and soft.
  10. Once kale is tender and lentils have turned golden then the soup is ready to enjoy.
  11. Season soup with salt, pepper, and garlic to taste.
  12. Serve the soup alone or with crunchy garlic croutons or garlic bread.
Makes approximately 4-6 servings.

Wood, R. (1999). The new whole foods encyclopedia: A comprehensive resource for healthy eating. New York: Penguin Books.

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