Red Lentil Kale Soup
Why is it red lentils are pink raw and change to an off orange when cooked? Why do we often go out, and pay five, six or even seven dollars for just one bowl of what we believe to be healthy soup? The answers aren't important, but what is, this soup is fast, simple, and flavorful with a semi-thick texture. And what does My Vegan Gut like the most? Everything will set you back about $6.
What you will need:
- 2 tablespoons olive oil
- 1 smaller sweet or yellow onion
- 1 pinch of salt
- 5 garlic cloves, pressed
- 2 tablespoon tomato paste
- 6 cups low sodium *vegetable stock
- 2 cups red lentils, washed
- Half bunch (half pound) green curly kale, roughly chopped. Stems removed and chopped, set aside
- Fresh lemon juice from a half lemon ( 2/3 tablespoons)
- Ground back pepper and red pepper flakes to taste
- 4 quart soup pot with lid
- Chop onion and press garlic, set aside. (1 & 2)
- Wash and chop kale, and stems. Set aside individually.
- Heat 2 tablespoons olive oil on medium/low for about 1 minute in a 4 quart soup pot.
- Add onion and salt. Mix, and even out. Let cook about five minutes until onions are translucent.
- Add garlic & tomato paste. Stir well until everything has a nice even coat. Let cook for 30 seconds. (3)
- Add stock, mix well.
- Add lentils and kale stems, mix well. Set heat to high, bring to a boil.
- Reduce heat to low. Keep pot partially covered, stirring occasionally for about 15 minutes.(4)
- Add kale (5), mix in for about two minutes. (6) Turn heat off.
- Add lemon juice and stir in.
- Add a pinch of black paper and red pepper flakes to each individual serving. Enjoy!