I am always looking for healthy fare that my children love – and this one suits everyone’s appetites. My son is not always fond of beans, but he loves lentils. As an added bonus, my children heartily devoured the kale used in this recipe. This soup tastes even better after it sits for a day or two – so if you have the time, prepare it in advance.
Ingredients:
- 1 large onion, chopped
- 1 celery rib, chopped
- 1 large carrot, chopped
- 2 garlic cloves, minced
- 1 ¼ cup dried brown lentils, picked over and rinsed
- 6 C vegetable stock (or 6 C water with 2 T McKay’s beef-style seasoning)
- 1 T soy sauce
- 4-5 kale leaves, stems removed and wilted over low heat (collard greens or turnip greens will also work well)
Directions:
- Water sauté the onion, celery, carrot and garlic until softened, approximately 8-10 minutes
- Transfer the cooked vegetables to a slow cooker. Add the lentils, stock and soy sauce. Cover and cook on low for 8 hours
- Right before serving, add the wilted kale leaves.
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