After much deliberation about "What's for dinner?" last night, we finally settled on a simple broth soup. Eager to try lentils for the first time (!), this soup was born. And it was fabulous. Especially with a big blob of vegan butter on top. Goes great with some toasted whole wheat bread, too.
I even looked up some factoids on kale and lentils on Wikipedia--turns out, dry lentils are a quarter protein by weight and kale contains high levels of vitamin K, vitamin C and beta carotene, and some calcium. So this soup not only tastes great, but it packs a nutritional punch.
1 small onion, chopped
2 sticks celery, chopped
1 large carrot, chopped (are we seeing a theme?)
2 TB olive oil
3 C vegetable broth
3 C water
3/4 C dried lentils
2 medium potatoes, diced
3-4 kale leaves, torn up
salt and pepper
Saute onion, celery and carrot with the olive oil for a few minutes until soft. Add the broth and water, and bring to a boil. Add the lentils, potato and kale. Simmer for about 30 to 45 minutes until lentils are cooked. Season with S & P, and herbs if you wish. Easy, eh?
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