Tuesday, January 13, 2009

Kale & Lentil Soup

One food I wish I had discovered earlier in my life is kale.

I love kale.

After a holiday season spend indulging, it's nice to start the new year with meals full of all those vitamins and healthy bits we've been avoiding.

Kale is high in vitamins A, C, and K, which affect (among other things) vision, the immune system, and blood coagulation respectively. Aside from it's healthy profile, kale has the benefit of being delicious as well! Bonus!!

This soup is healthy, fast, and leaves you with a few extra meals. Perfect for relaxing and enjoying the melting snow.

Kale & Lentil Soup

2 cups lentils
4 cups water or stock (+more as needed)
1 bunch kale, with stalks separated from leaves, and both chopped
1 large onion, chopped
4 garlic cloves, sliced
1 nub ginger, peeled and sliced
salt and pepper to taste

Combine lentils, water, kale stalks, onion, garlic, and ginger in a large pot. Bring to boil, then reduce to simmer for 30-45 minutes, until lentils are soft (add more water if needed).

Add in kale leaves, stir to combine and turn off heat. (I also like to add more raw garlic at the point, but not everyone likes barely cooked garlic).

Let the kale leaves barely cook in the still-hot soup, and then serve. Yum!

This is also good with a bit of yogurt and curry powder stirred in to the bowl.

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