LENTIL-KALE ETC. SOUP
My neighborhood internet message board is full of requests for homemade soups, as we’ve suffered from bone-chilling temperatures lately. Here’s something new to try with plenty of vegetables and a base of chicken broth. If you’re all-veggie, use vegetable broth, although the outcome may be slightly different. Use your own tastebuds to decide if you want a little more of this-or-that spice.
EQUIPMENT: 10-quart stock pot with lid, microplane, long-handled wooden spoon, peeler, chopping board, chef’s knife, collander, juicer, measuring equipment
Let’s get started.
LENTIL-KALE ETC. SOUP
INGREDIENTS
16-ounce package dried lentils
6 ounces organic kale, chopped roughly
2 cups dried pasta, Rigatoni
1 ½ cups baby carrots, halved
1 medium yellow onion, chopped roughly
1 ½ cups raw sweet potato, 1-inch dice
3 ½ 32-ounce containers chicken broth
1 lemon
l large red bell pepper
2 Tablespoons garlic powder
1 ½ teaspoons ground thyme
2 bay leaves
1 teaspoon grated nutmeg
2 Tablespoons grated ginger
1 Tablespoon sugar
2 Tablespoons dried oregano
1/3 cup apple cider vinegar
olive oil
salt and pepper
In collander, rinse lentils. Set aside.
Prep vegetables.
In stock pot on medium, heat 1 Tablespoon olive oil until shimmering. Add onions, lightly salt and sweat about 5 minutes until onions are translucent. Add bay leaves, oregano, nutmeg, thyme and garlic powder. Stir and heat about 2-3 minutes. Pour in chicken broth, lemon juice, 1 Tablespoon salt and lentils. Bring to a boil, then reduce heat and simmer covered 5 minutes.
Add kale, sweet potatoes, carrots and bell peppers, plus sugar and grated ginger. You may want more salt and pepper, so taste and add 1 teaspoon at a time. Bring to a boil and add pasta, turning heat to medium-high to maintain the boil without the soup juice popping all over your stovetop. Check on pasta’s tenderness at 8 minutes. If it’s al dente, turn off the heat, add the vinegar and cover while you get ready to serve. The pasta will be more tender by then, not overcooked.
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