I did a bunch of batch cooking on the weekend: shepherd's pie, stuffed zucchini, cheesy "beef" noodles, stuffed pasta shells, and today's feature recipe...Lentil Kale Soup! Look forward to enjoying some of the other recipes in future posts!
This soup is hearty, flavourful, and packed with protein and vitamins! And it's easy to make!
Unfortunately, in all of my excitement over this delicous soup, I forgot to take a picture. So, instead, here's a picture of my empty bowl (proof that I enjoyed it!).
Lentil Kale Soup (adapted from Today's Parent Magazine Sept 2012)
Ingredients:
1 small onion (chopped)
2 carrots (peeled and chopped)
2 stalks celery (chopped)
2 cloves garlic (minced)
1/2 tbsp paprika
3 tbsp tomato paste
1 1/2 C green lentils (dry)
8 C low sodium vegetable stock (I used epicure) (could use chicken stock)
1 tbsp chopped fresh thyme
1 bay leaf
4 C chopped kale (stems and mid-ribs removed)
1 1/2 tsp salt
2 tbsp chopped parsley (optional for garnish)
Directions:
1) Heat oil in a large pot over medium. Add onion, carrot and celery and saute for 5 min or until vegetables begin to soften. Add garlic and paprika and saute for 1 min.
2) Stir in tomato paste. Add lentils, stock, thyme and bay leaf and bring to a boil.
3) Cover pot, turn heat to low and simmer gently for 15 min.
4) Add kale and salt and simmer for 15 min longer or until lentils and vegetables are cooked through.
5) Sprinkle with parsley just before serving.
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