- 2 Tbs olive oil
- 2 small onions, minced
- 2 cloves garlic, minced
- 2 bay leaves
- 2 carrots, diced small
- 2 ribs celery, diced small
- 2 C butternut squash, diced small
- 2 Tbs Madras curry powder
- 3 C lentils, rinsed
- 2 C canned tomatoes, diced
- 1 lb fresh kale, stems removed and cut into bite-sized strips
In
a large, heavy bottomed soup pot or dutch oven, heat the olive oil over
medium heat. Add the onions, garlic, bay leaves, carrots, celery, and
butternut squash. Sauté for 4-5 minutes or until the onions begin to
turn translucent. Add the curry powder and sauté for another 1-2
minutes. Season with salt and pepper. Add the lentils and tomatoes and
enough water to cover by 2-3 inches. Bring soup to a boil, then lower
the heat to a simmer. Add the kale. Cook for about an hour, or until the
lentils begin to break down and the soup thickens. Depending on your
lentils, it may be necessary to add more water. Season again before
serving. 6-8 servings
Hand-turned bowl by Tom Dietrich from Out of the Woods.
edible OHIO VALLEY, Fall 2012 | www.edibleohiovalley.com
http://www.ediblecommunities.com/ohiovalley/recipes/lentil-soup-with-kale.htm
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