Friday, April 20, 2007

Kale and Lentils Soup

This is a nutritious soup and one of my favorites.

What you need to make this Soup:
6 cups vegetable broth
1.5 cups brown lentils
1/2 bunch Curly leaf Kale
1 tbsp butter or cooking oil
1/2 medium sized onion, diced
2 cloves garlic, minced
2 bay leaves
1 stalk celery, diced
2 carrots (optional), diced
a pinch paprika or red chili powder
1/2 tsp black pepper powder
Salt to taste
A very small pinch of nutmeg powder (optional)
Prep Work:

Wash lentils well and soak for one hour. Discard this water.
Kale – Wash kale well, drain, take the veins out carefully and chop finely (not too fine)

  • In a saucepan, heat butter or oil. Add bay leaves, and garlic, sauté for a minute.
  • Add onions, carrots, celery, little salt and sauté for 3 minutes or until the onions become translucent.
  • Add broth and lentils. Let it boil.
  • When lentils are cooked halfway, add kale, paprika or red chili powder, black pepper powder, and nutmeg powder. Simmer until the lentils are well done.
  • Pick and discard bay leaves.
You may serve the soup as it is with Avocado or blend it and serve as a creamy soup, garnished with a teaspoon of heavy cream.

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