| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils |
| 7 |
c |
Water |
| 4 |
c |
(about 1 lb) chopped kale (or spinach; or chard) (alternatively; the kale could be cut into 1/2 inch strips) |
| 1 |
|
Onion; chopped |
| 1 |
|
Celery stalk; chopped |
| 3 |
|
Tomatoes; chopped |
| 1 |
md |
Carrot; chopped |
| 3 |
tb |
Chopped parsley |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Ground thyme |
| 1 |
tb |
Soy miso (optional) |
| 1 |
pn |
Pepper |
INSTRUCTIONS
Cook for about 30 to 60 minutes the lentils in a heavy pot (beans tend to
stick to the sides of thin pots).
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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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