* 1 Tbsp olive oil
* 4 celery stalks, chopped
* 1 small sweet onion, diced small
* 1 garlic clove, grated or crushed
* 8 cups kale, trimmed, cleaned, and rough chopped
* 2 cans (15 oz size) lentils, rinsed and drained
* 1 can (28 oz) crushed tomatoes
* 4 cups vegetable stock
* salt and pepper to taste
* fresh Parmesan cheese shavings for garnish
|
1. In a large soup pot over medium-high heat, put olive oil, celery, and onion, and cook, stirring often, until celery and onion starts to soften.
2. Add the garlic, and cook, stirring constantly, for 1 minute.
3. Dump in the kale and stir until it starts to wilt.
4. Add the remaining ingredients and season to taste.
5. Bring stew just to a boil, then quickly reduce heat to low, cover, and simmer slowly for about 15 minutes.
6. Serve immediately in soup bowls. If Parmesan cheese is on your diet, shave a few curls on top of each bowl of soup.
|
That seems like a lot of kale but it does cook down, so don't fret. If you've never cooked with kale before, I guarantee you'll find a new favorite green. The texture stands up quite well to cooking (doesn't disappear like spinach) and the flavor is sort of peppery.
You can add a bit more tomato to this soup if you want the flavor to be more mild, but I enjoy the earthy lentil and peppery kale combination.
|
