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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My wife got this from a co-worker who said she got it from a magazine. Very nice soup. Ingredients:
2 tablespoons oil |
1 large onion, chopped |
0.5 (16 ounce) bag baby carrots, coarsely chopped |
1/2 teaspoon ground cumin |
3 large vegetable bouillon cubes |
1 (1 lb) package red lentil, picked over and rinsed |
1 bunch about 3/4 pound fresh kale, rinsed, tough stems removed, leaves coarsely chopped (about8 cups) |
1/2 teaspoon salt |
1/4 teaspoon hot pepper sauce (note ( i added more) |
Directions:
1. In large pot, heat oil over medium-high heat. Add onions, carrots, and cumin; cook 5 minutes or until softened.
2. Add bouillon cubes and 8 cups water. Bring to a simmer. Add lentils. Cover, reduce heat to medium-low and cook about 10 minutes.
3. Uncover pot. Raise heat to high; stir in kale and salt. Cook 5 minutes, uncovered, stirring occasionally, or unitl kale is tender. Remove from heat; stir in hot sauce.
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