Winter Kale and Lentil Soup

[Guest guest]

The first snowflakes showed up yesterday, and the TV says more today - this

sounds like a good soup for it.

 

 

* Exported from MasterCook *

 

Winter Kale and Lentil Soup

 

Recipe By :Lucy Saunders

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound red lentils

2 quarts vegetable stock -- or water

2 cups chopped yellow onion

1 cup chopped celery

3 cloves garlic -- crushed

1 teaspoon red pepper flakes

3 tablespoons tomato paste

2 tablespoons chopped cilantro -- (2 to 3) to taste

2 cups packed finely chopped kale leaves -- see note

3 tablespoons fresh lemon juice

salt and freshly ground pepper -- to taste

 

Wash and pick over the lentils. Place in a heavy 3-quart Dutch oven along with

stock or water over medium-high heat and bring to a rapid boil. Skim off any

foam or impurities and reduce heat.

 

When water settles to a slow simmer, add onion, celery, garlic, red pepper, and

tomato paste, stirring well. Cover and cook until lentils are tender, about

30-45 minutes, depending on their size (red lentils cook faster than their green

or brown counterparts).

 

Stir in cilantro, kale, and lemon juice, folding the curly leaves into the soup.

Cook for 5-8 minutes, until the leaves are tender but not completely limp. Use

the back of a wide wooden spoon to crush some of the lentils, making a thick,

chunky soup. Taste and add salt and pepper if desired. Serve immediately.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 376 Calories; 8g Fat (18.5% calories from

fat); 14g Protein; 65g Carbohydrate; 9g Dietary Fiber; 5mg Cholesterol; 3378mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 2 Fat.

 

NOTES : Serves 4 to 6. Kale looks like an overgrown head of parsley, with very

curly, lush green leaves that are a trove of vitamins A and C. This nutritious

soup uses no meat stock, so it is very low in fat.

 

Note: Mature kale often has woody stems that run through the center of the

leaves. Tear the greens away from any fibrous core when removing the leaves.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0