Soup with Lentils, Fresh Herbs & KaleRecipes
SOUP WITH LENTILS, FRESH HERBS AND KALE
1 tbsp olive oil 15 mL
1 clove garlic, minced 1
1 onion, diced 1
1 small sweet potato, peeled and diced 1
1/2 cup dried brown lentils, rinsed 125 mL
1/3 cup brown rice 75 mL
2 large tomatoes, peeled and diced, about 2 cups (500 mL) 2
4 cups low sodium chicken broth 1 L
1 1/2 tsp chopped fresh oregano or 1/2 tsp (2 mL) dried 7 mL
1 1/2 tsp chopped fresh basil or 1/2 tsp (2 mL) dried 7 mL
2 cups chopped kale, fibrous stems removed 500 mL
Salt and ground black pepper
1. In a large saucepan, heat oil over medium heat. Add garlic, onion and sweet potato; cook for 8 minutes, stirring frequently or until soft.
2. Add lentils, rice, tomatoes, broth, oregano and basil. Bring to a boil, reduce heat, cover and simmer for 1 hour or until lentils are tender.
3. Stir in kale, return to a boil and simmer for 5 minutes or until kale is tender. Add salt and pepper to taste.
Makes 4 servings, 1 3/4 cup (425 mL) each
Recipe taken from Fresh and Healthy Cooking for Two – Easy Meals for Everyday Life, by Ellie Topp and Marilyn Booth (Formac 2011)