Of all the legumes, I would have to say that the lentil is one of my very favorites.
And, of all the ways it can be prepared, making lentil soup, in whatever of the many various and awesome ways it can be made, is at the top of my list of favorite foods.
This is a very easy, delicious, and healthy recipe that I tossed together this week and thought I would share with you here. It makes about 6-8 servings, depending on what a serving size is for you. :)
Hope you enjoy!
Homemade Lentil and Kale Soup
1 1/2 cups of green French lentils
1/3 cup olive oil
1 small onion (I like the big broiling onions like the one pictured here)
2 medium sized carrots, chopped into small 1/2 inch size pieces
3-4 garlic cloves (I’m a garlic feind, if you want to back off of this much, it won’t affect the recipe a lot)
6-8 fresh oregano leaves, or 1 tsp of dried oregano
6-8 fresh basil leaves, or 1 tsp dried basil
1 - 14 oz can of organic crushed tomatoes (I like the fire roasted kind)
1 larger carton of vegetable broth
Salt and pepper to taste
Soak the lentils for 24 hours.
Rinse and strain them well once you are ready to make the soup.
Cut up the onion, garlic, and carrots and cook those in a large pot over medium heat until they are slightly soft, about 5 minutes
Add the herbs and lentils and cook, stirring regularly, for about 2-3 minutes
Add the broth, tomatoes, and salt and pepper, and stir well
Bring to a boil, reduce heat, and simmer for at least an hour.
Check soup regularly, stirring and adding a little bit of water, 1/4 cup or so at a time, as needed. You will lose about 1/2 inch of height in the pot as the lentils cook, but, it shouldn’t go too much lower than that
Soup is ready when lentils are cooked all the way through and the soup has a semi-thick consistency
In the last 5 minutes, chop up about a cup or so of kale and add to the soup. It cooks really fast, so, this doesn’t need to be done until the very end
Serve hot, and if you feel like adding some pumpkin seeds on top, they are delicious that way!