Monday, August 12, 2013

Red Lentil Soup

Hi All!

This recipe is a family favorite. I think my mom invented it, I just added the kale! It's a great way to have a kind of creamy soup since the lentils break up and lose form, and all the veggies make it super tasty and healthy too!

Last night, I read that gram-for-gram, cooked kale has more calcium than milk. So get your greens in for healthy bones, people! :)


1 cup of split red lentils, sorted for imperfect lentils and small stones
3 carrots, chopped
3 stalks celery, chopped
1 medium onion, chopped
2 medium zucchini, chopped
3-6 leaves of kale, depending on size, de-stemmed and chopped into thin ribbons
olive oil
salt, pepper, garlic powder


In a saute pan, add about a tablespoon of olive oil, and heat to medium. Add chopped carrots, onions and celery. Season with salt, pepper, and garlic powder. Saute over medium heat for about 10 to 15 minutes - until onions are translucent and veggies are soft.

Meanwhile, place sorted lentils into a sieve and rinse under running cold water. Bubbles will appear among the lentils as you rinse them. Rinse until no more bubbles appear! I think this helps them become more digestible...

Fill a soup pot about half way with water. Place lentils, a teaspoon of salt, and some pepper into the water and stir. Heat to boiling. Turn down to a simmer. Skim off any foam that the lentils produce. This will also help with digestion! Let simmer 15 minutes.

Stir in sauteed veggies into the pot. Simmer for 15 minutes.

Add zucchini and simmer for another 15 minutes.

Add kale and simmer, once again, for another 15 minutes.

Test the soup for seasoning, and adjust for taste. Serve soup over some brown rice if you want to make a more filling meal.


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