My 4:30 Hatha class asked me what smelled so good when they came in to the yoga studio yesterday. It was my first batch of Lentil Kale soup of the season! I love this recipe because it is healthy, tasty and easy. I was asked to share the recipe (which I’ve had forever, cut out of a natural health magazine if I recall correctly) , so here it is…
Lentil Kale Soup
1 T olive oil
1 medium onion, chopped
2-3 garlic cloves, minced
1 large carrot, sliced thick
6 c vegetable stock
1 c brown lentils
1 14.5 oz can diced tomatoes (or use fresh if still in season)
3 sprigs fresh thyme (or 1 t dried thyme)
1 bay leaf
3 c thinly sliced kale leaves (or swiss chard)
Salt & Pepper
1. Heat oil in soup pot over medium heat. Add onion and carrot and saute to soften, adding garlic toward end of this time.
2. Add stock, lentils, tomatoes, thyme and bay leaf and bring to a boil. Reduce heat to low and simmer, partially covered, for 20 minutes.
3. Stir in kale and cook for another 20 minutes. Remove thyme branches and bay leaf and season with salt and pepper to taste. Season with balsamic vinegar.
Makes about 8 cups.