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Print this Recipe    Lentil Kale

QUICK LENTIL-KALE SOUP

1 cup lentils
7 cups water

4 cups (about 1 lb) chopped kale, spinach, or chard
1 large onion, chopped
1 celery stalk, chopped
3 tomatoes, chopped
1 medium carrot, chopped
3 Tbs chopped parsley

1 bay leaf
1/4 tsp ground thyme
1-2 Tbs soy miso (optional)
pinch of pepper

Cook the lentils for about 30 to 60 minutes in a heavy pot.

While the lentils are cooking briefly saute the onions in water
and add parsley, bay leaf. When onions are soft add the celery.
Stir for about 2 minutes then add the carrots. Briefly saute until
the carrots are brighter in colour but still a little crunchy.
Add the lentils and tomatoes and stir the kale into the lentils.
Keep stirring.

When the kale is wilted, add water and the rest of the seasoning.
Simmer the soup for about 5 to 10 minutes. Serves about 4 to 6.

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