Lentil and Kale SoupSubmitted by: CHEFJUNE
IntroductionOn a cold winter's night nothing warms the belly like a big bowl of smoky lentil soup filled with goodness. On a cold winter's night nothing warms the belly like a big bowl of smoky lentil soup filled with goodness.
1 medium onion, diced
4-5 large carrots, scrubbed and small diced
1/4 t fresh ground pepper
12 cups vegetable broth
1 Jalapeno pepper, diced (with seeds if you want it spicy)
1 anaheim or poblano pepper, diced
1 clove garlic, minced
1-1/2 t ground cumin
2 cups Orange/Red Lentils
1 cup brown/green lentils
1 cup French/black lentils
1-2 bunches Kale, washed, stems removed, rough chopped
1 pound fresh or frozen green beans, cut in half.(optional)
This freezes fabulously, is Vegan and Gluten free!
Add broth, carrots, peppers, all kinds of lentils, garlic and cumin. Bring to a boil stirring occasionally.Add kale. Cover.
Reduce to a simmer and cook for 25 minutes - stir from the bottom to make sure lentils aren't sticking. Check for done-ness -The green and french (black) lentils take longer to cook)
Add green beans (if adding),Simmer for additional 10 minutes -The orange lentils will dissolve and make a rich sauce. Test for doneness- the French lentils will still pop when bitten yet should be cooked through tender but not mushy, remove from heat.
Makes approximately 10-12 14 oz servings