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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Plan to make this at least a day ahead, because it gets so much better after sitting overnight. Then just heat up the soup, make a salad and bread, and you have a fantastic meal! And healthy! From Soups Up by Sally Sampson. Ingredients:
1 tablespoon olive oil |
1 sweet onion, chopped |
6 garlic cloves, minced |
2 carrots, diced |
1 celery, diced |
1 1/2 cups lentils |
1 bunch kale, chopped |
10 cups chicken broth |
1/4 teaspoon crushed red pepper flakes |
1 teaspoon basil |
1 teaspoon dried cilantro (or 2 t fresh) |
3 tablespoons lemon juice |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup parmesan cheese |
Directions:
1. Heat oil over medium heat in large pot. Add the onion, garlic, carrots, celery, and cook, partially covered, about 15 minutes.
2. Add the lentils, kale, and stock, raise the heat to high, and bring to a boil. Lower the heat to medium and cook, partially covered, about 1 1/2 hours until lentils are soft.
3. Refrigerate at least overnight and up to do days.
4. Add the crushed red-pepper, basil, and cilantro and gently reheat. Add the lemon juice, salt, and pepper. Garnish with cheese.
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