I found this recipe mostly by accident. I was researching online for info on organizing a local expo and strangely enough this recipe popped up. So I clicked on it for a number of reasons. French->Lentil->Kale-> Three of my favorite things. I tagged it and saved it, slowly getting ready for soups I plan to make this coming Fall/Winter (which technically is our summer here in San Francisco) but, just in case we experience a real winter this year, dipping down below 50degrees F, I will turn to soups, paired with toasted tortilla pieces for some substance.
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 small carrots, diced
- 2 celery sticks, diced
- 4 cloves of garlic, peeled and chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 32 ounces vegetable stock
- 5 kale leaves, washed
- 1 1/2 cups precooked French lentils
- Salt and pepper
- Heat the oil in a large saucepan. When the oil is hot, add the onion, carrot, celery and garlic. Saute on medium-low heat until the onion is translucent.
- Sprinkle the oregano and cumin and stir. Then pour in the vegetable stock. Increase heat to medium-high and boil the stock until the carrot is soft.
- While the stock is cooking, work on the kale leaves. Tear the kale into bite-size pieces, avoiding the tough center stem. Add the torn kale leaves and the french lentils to the soup. Boil just until the kale turns bright green and wilts just a little, about 2 minutes. Add salt and pepper according to taste.