Monday, October 11, 2010

Recipe : Lentil Soup with Kale


  • 1 cup lentils
  • 1 medium onion, chopped
  • 3 to 4 cloves of garlic, grated or chopped
  • 1/2 pound cremini mushrooms, wiped clean and thinly sliced
  • 2 yukon gold potatoes, diced
  • 1/2 tsp rosemary
  • 1 tsp thyme
  • Salt and ground black pepper to taste
  • 1/4 cup tomato paste
  • 4 cups veggie stock
  • 1 bunch kale, thick stems removed and discarded, leaves torn
In a large pot, saute the onion and garlic in a little water or broth, adding more to prevent major sticking until soft.

Add mushrooms, potato, rosemary, thyme, salt, pepper and the tomato paste. Cook, stirring frequently, for 3-4 minutes.

Add the stock and 2 cups of water, turn the heat up to high and bring up to a bubble. Add the lentils and the kale, stir until the kale wilts in then turn the heat down to medium and simmer 30-40 minutes, until the lentils are tender. Serve.

Adapted from Rachael Ray

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