Saturday, October 24, 2009

Kale & Red Lentil Soup

If you've been following my blog, you already know that I am a huge fan of kale, and guess what comes with fall? That's right. Kale does. Ye!!
Since nothing compares to a hot bowl of soup during the cold days of fall, and since the Living Tree -my local organic produce supplier - hi Teresa! :0) - received some beautiful fresh kale, I had, had, absolutely had, to make a soup and eat it outside, with the sun shining on my face, all cuddled up under a blanket, sitting on my porch watching the birds and the squirrels getting ready for the cold weather.

2-3 tbsp of olive oil
1 medium onion, chopped
1/2 cup of red lentil
1 quart of beef stock (or vegetable stock)
1 bay leave
6-8 baby potatoes, cubed 1/2"-inch
4-5 tomatoes (from can - preferably San Marzano), chopped
1 bunch of kale
2 medium garlic cloves, minced
Celtic salt and pepper

Heat olive oil on medium heat. Sautee onion until transparent, 3-4 minutes. Add lentils, beef stock (or vegetable stock) and bay leave. Cook on medium heat for 15 minutes. Add potatoes and tomatoes. Cook until potatoes are tender. Add kale and cook no more than 2-3 minutes or until wilted. Add garlic and season with salt and pepper.


5L's said...

this looks deliciosu, mimi! what is the celtic salt and pepper??

Myriam said...

Celtic salt is a sea salt. It's unprocessed and whole and has preserved it's purity and balance of ocean minerals.

Janice said...

Hi Mimi,
I made this yesterday and it was easy and delicious!

Myriam said...

Hi Janice,
Nice to hear from you. I'm glad you liked the recipe and thanks for the comment.
It's really nice to have some feed back :0)