Hearty Lentil Stew w/Kale
You can find sprouted lentils at health food stores, right beside the regular lentils, or sprout your own. Serves: 4
WHAT YOU NEED 3 tablespoons extra-virgin olive oil 1 small yellow onion 2 medium carrots 2 ribs celery 2 cloves garlic 1 teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon red pepper flakes Fine sea salt and freshly ground pepper 4 cups vegetable stock 15-ounce can diced tomatoes with their juices 10-ounce package sprouted green lentils 1 bunch Tuscan (Lacinato) kale, tough stems removed, cut into bite-sized pieces Crusty bread, for serving
DIRECTIONS: Dice 1 yellow onion. Peel and dice 2 carrots and 2 ribs celery. Mince 2 cloves garlic.
In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery and saute, stirring occasionally, until the vegetables are soft and the onion is translucent, about 3 minutes. Stir the garlic and saute, stirring occasionally, until fragrant, about 1 minute. Add the cumin, coriander, and red pepper flakes, if using, and saute, stirring constantly, until fragrant, about 2 minutes. Season to taste with salt and pepper.
Add the vegetable stock, the tomatoes and their juices, and the lentils, and bring to a boil, stirring occasionally. Reduce the heat to low and simmer until thickened, 20-25 minutes. Stir in the kale and simmer over low heat until wilted, 1-2 minutes. Taste, and season generously with salt and pepper.
Serve in shallow bowls with crusty bread. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When reheating leftovers, you may need to add a little water, because the soup gets thicker the longer it sits.
