Tuesday, December 27, 2011

A Rustic Lentil Soup with Kale

I'm still thinking Healthy today!!!!

Here's the recipe for winter vegetables.
Get out the crusty bread or make your own biscuits to go with it because it's pure comfort food for a rainy winter day.

All greens are good with lentils, and I especially like to add them to a soup that's going to be a meal. That way you get all your good foods together in one bowl.

A Rustic Lentil Soup with Kale

1 cups brown lentils, rinsed and soaked if possible
1 to 1 1/2 cups shiitaki mushrooms, stems removed and sliced
2 to 4 tablespoons olive oil
1 large onion, finely diced
1 carrot, grated or finely diced (use one of Nash's big carrots, if you're lucky enough to have them in your kitchen)
1 potato, diced (no need to peel)
4 cloves garlic, minced or pressed
2 tablespoons tomato paste
1 tablespoon prepared mustard
1/2 cup dry red wine
1 bay leaf
6 cups water or vegetable stock
2 cups kale, middle rib removed, finely chopped Sea salt and freshly ground pepper
Chopped parsley
Sea salt and pepper to taste
Red wine vinegar or apple cider to taste
Croutons for garnish

If you haven't already soaked the lentils, soak them while you prepare the rest of the soup.

Heat a skillet over medium heat and dry fry the mushrooms until they become soft--5 to 7 minutes. Roughly chop and set aside.

Heat a soup pot over medium head and add the oil, onion, and carrot. Stir and cook until onion softens, add drained and rinsed lentils, mushrooms, potato, garlic, tomato paste, prepared mustard, dry red wine and bay leaf. Stir to combine, then add water or stock. Bring to a boil, then reduce heat and cook until lentils are soft.

Add kale and salt and pepper to taste and continue to cook until kale softns--5 to 10 minutes. Add about a teaspoon of salt and pepper to taste. Sprinkle with parsley and add a dash of vinegar to each serving. Garnish with croutons, if desired.

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