Quick Lentil Kale Soup

April 13, 2009

Ingredients (use vegan versions):

* 1 cup lentils
* 7 cups water
* 4 cups (about 1 lb) chopped kale (or spinach, or
* Alternatively, the kale could be cut into 1/2 inch strips
* 1 large onion, chopped
* 1 celery stalk, chopped
* 3 tomatoes, chopped
* 1 medium carrot, chopped.
* 3 Tbs chopped parsley
* 1 bay leaf
* 1/4 tsp ground thyme
* 1-2 Tbs soy miso (optional)
* pinch of pepper

Directions:

Cook for about 30 to 60 minutes the lentils in a heavy pot (beans tend
to stick to the sides of thin pots).

While the lentils are cooking briefly saute the onions in water and
add parsley, bay leaf. When onions are soft add the celery. Stir for
about 2 minutes then add the carrots. Briefly saute until the carrots
are brighter in colour but still a little crunchy. Add the lentils
and tomatoes and stir the kale into the lentils. Keep stirring.

When the kale is wilted, add water and the rest of the seasoning.
Simmer the soup for about 5 to 10 minutes. Serves about 4 to 6.