Monday, November 5, 2012

Hearty Lentil Soup with Kale

Sometimes, my soup starts out with a theme. Like...lentils. Most often, simmering pots on the stove are the result of what needs to be cooked up in the fridge, pulled from the garden, and what I came home from the farmers market with. I rarely follow the same recipe twice. Don't have potatoes handy but the celery needs to be used up? Use it! Only have two carrots but ten pounds of potatoes? You know what to do. Throw them in the pot! Follow this recipe loosely. Don't run to the market for another carrot or kale. Use what you have and enjoy.

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
1tsp cumin
1/2tsp coriander
salt and pepper to taste
1 small bunch kale

Optional Add-ins:
1 ham bone will add soooo much flavor
sliced chorizo (you can see some in the pot)
crumbled, cooked bacon
leftover ham
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!

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