Friday, March 11, 2011
Lentil Soup with Vegetables and Kale
Mmmm lentils. I feel like I've been on a real lentil kick lately. They're so versatile, easy, healthy, delicious... where can you go wrong? Plus, they're cheap. Super win there, kiddos. Super win. I've only posted one other recipe for lentils here (which might be the absolute best vegan lentil recipe on the planet). Besides chopping up all the veggies for today's recipe, this cooks up really quickly. Perfect for a weeknight meal. And it makes a ton of food - great for freezing or lunches all week. So go, cook lentils, and feel happy and healthy.
Lentil Stew with Vegetables and Kale
Adapted from Bon Appétit, March 2011
2 tbsp olive oil
1 large onion, diced
1 rutagaba, peeled and chopped
1 celery root, peeled and chopped
2 carrots, peeled and diced
1 lb green lentils, rinsed
1 tsp dried rosemary
1 tsp dried thyme
1 tsp oregano
1 tsp parsley
1 tsp salt
1 tsp pepper
8 cups vegetable broth
1 large bunch kale, washed, ribs removed, leaves torn into small pieces
In a large pot, heat olive oil over high heat. Add onions, rutabaga, celery root, and carrots. Cook, stirring occaisionally, until lightly browned and softened, about 10 minutes. Add lentils, broth and spices. Bring to a boil. Cover and simmer for about 30 minutes, or until lentils are tender. Add salt and pepper to taste.
If you like your soup a little soupier, add more broth to thin. I like thick heartier soups, so I stuck with the 8 cups of broth, but it was a very tick stew-type soup.
Serve with crusty bread.