This recipe is a must try! We had it for the first time the other night and it was delicious! Even if you don't think you will like lentils give it a try. Please! It is that good. Also this was the first time I had cooked with kale. Jake and I both love it and it will become a staple for greens in soups in the future.
It comes out of the magazine Real Simple, March 2006. Guess I have been holding on to it for awhile. The crossed out parts are the original recipe noted with how I changed things.
Winter Lentil Soup
1 bunch kale
1 tablespoon olive oil
1 28-ounce can
6 cups water
2 sweet potatoes, peeled and cut into a 1/2-inch dice
1/2 cup brown lentils
2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 cup (1 oz) grated Parmesan (optional) (I forgot this - it is still in my fridge)
From these changes, I also halved the recipe. I didn't want a ton of it if my girls wouldn't eat it.
Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-strips; you'll need 3 cups.
Heat the oil in saucepan over medium heat. Add the
Add the tomatoes and cook,
Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the Parmesan (if using).
"Tip from Real Simple magazine: Basic brown lentils retain their shape better during cooking than pricer red and yellow lentils, so they are terrific for soups. You can substitute green lentils, which taste slightly peppery."
My girls ate this soup pretty good, which says it tastes pretty darn good. Jake and I loved it. I think however they were more excited about the Teddy-bear bread and filled up more on that, but that is okay.