Monday, November 5, 2012
Hearty Lentil Soup with Kale
3 TB olive oil
3 cloves garlic, smashed
3 large onions, chopped (about 1.5 cups)
4 carrots (about 3/4 cup)
3 medium potatoes, chopped (about 2 cups)
1-2tsp kosher salt
1 pound lentils, rinsed and picked through
2-3 quarts chicken or vegetable stock (water will do in a pinch)
*I use 2 for a hearty soup, use 3 if you prefer soupier soup
salt and pepper to taste
1 small bunch kale
1 ham bone will add soooo much flavor
sliced chorizo (you can see some in the pot)
crumbled, cooked bacon
1/2cup chopped celery
1cup tomatoes or 1 15oz can tomatoes
more of this, less of that
Heat the oil in a large Dutch oven or pot.
Add onions, garlic, carrots, potatoes, and salt. Cook 8-10 ten minutes.
Add lentils, stock, cumin, coriander, and any meat you might be adding. Turn it up to high heat and bring to a boil. Turn the heat back down to simmer 30 minutes, until lentils are tender.
I prefer UNcovered to great a super hearty soup, covered will retain more liquid.
Add kale, simmer another 5-10 minutes. Enjoy! For more of my favorite recipes, follow along with my Pinterest board, Eat!