Yesterday was just cool enough in the morning to start thinking soup recipes. First I made a fresh carrot soup that ended up somewhat unexciting, so I froze it and headed back to the stove. I rummaged through my pantry supplies and pulled out the lentils - nothing fancy, just the inexpensive brown lentils from the supermarket. I LOVE lentil soup, and I can tell you this recipe beats the pants off Progresso Lentil.
Way back in my mind I remembered reading a post last winter on 101 cookbooks that combined lentils and kale (http://www.101cookbooks.com/archives/lively-up-yourself-lentil-soup-recipe.html) and thought - how brilliant to use kale rather than spinach! Spinach has a tendancy to fall to pieces during cooking, so kale is a far better green to use in this lentil soup.
Making the soup:
1 cup regular brown lentils
1 bay leaf
small amount hot pepper flakes or piece of hot pepper
sprig oregano or a shake of dried
Cover the lentils with water to spare ( by about 3 inches), add the herbs and hots, and simmer for 15 minutes. Drain. (this is supposed to keep the lentils from causing distress to your stomach)
Cover the drained lentils with half water, half chicken stock.
1 t. fresh oregano, or 1/2 t. dried
2 T. olive oil
1/2 t. dried thyme
1 clove garlic, smushed
1 medium onion, chopped
1 1/2 cups canned plum tomatoes, cut into small pieces, plus juice
3 cups torn kale greens - discard the stems
2 t. red wine vinegar
Cook for another fifteen minutes, taste and add more salt and pepper, hot sauce or hot pepper flakes, cumin, and a little basil.
This freezes really well, so you might want to multiply the recipe for extras.
Have a great holiday weekend!