Ingredients
1lbdry green lentil,(2½ cups dry), rinsed
32ozvegetables broth,(2 boxes) check labels for GF, (about 8 cups total)
5cupswater
2large carrots,¼-inch diced
3large celery stalks,¼-inch diced
1large sweet potato,or butternut sqaush, ¼-inch diced, (10 oz peeled)
1red onion,chopped
1½cupsfresh cilantro,(1 big bunch or 2 small bunches), chopped
1whole bulb garlic,peeled and minced
2tbspbutter or olive oil
1tspkosher salt,to taste
1tspground black pepper,to taste
1½tspground cumin
1lemon juice
2tbspfresh ginger,grated, optional
6cupsLacinato kale,(1 bunch), Swiss chard or any preferred greens
fresh parsley,for garnish, optional
crushed red pepper flakes,for garnish, optional
Preparation
Add the lentils to a large pot or Dutch oven and add the vegetable stock and water.
Bring to a boil, cover, and simmer for 30 minutes until tender.
Meanwhile, wash and separate the kale leaves from the stems. Cut the stems into small cubes and cut the leaves into large pieces.
In a medium skillet, melt the butter and add the garlic. Cook for less than 1 minute, (don’t burn), then add the cilantro.
Mix it until it softens, then remove from heat immediately (the cilantro should stay almost raw green). Set aside.
Once the lentils are soft, add all the celery, carrots, sweet potato, onion, kale stems, and ginger and cook for 15 minutes until soft. Season with salt, pepper, and ground cumin to taste.
Once they become soft, add the mix of cilantro and garlic along with the lemon juice. Let simmer for 2 to 3 minutes.
Remove from heat and add the greens, cover the pot for 10 minutes, then mix the soup. Serve and garnish with fresh parsley and red pepper flakes, if desired.
