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Ingredients
1 cup lentils
7 cups water
4 cups (about 1 lb) chopped kale (or spinach, or chard).
Alternatively, the kale could be cut into 1/2 inch strips
1 large onion, chopped
1 celery stalk, chopped
3 tomatoes, chopped
1 medium carrot, chopped.
3 tblsp chopped parsley
1 bay leaf
1/4 tsp ground thyme
1-2 tblsp soy miso (optional)
pinch of pepper
Method
Cook for about 30 to 60 minutes the lentils in a heavy pot (beans tend
to stick to the sides of thin pots).
While the lentils are cooking briefly saute the onions in water and add
parsley, bay leaf. When onions are soft add the celery. Stir for about
2 minutes then add the carrots. Briefly saute until the carrots are
brighter in colour but still a little crunchy. Add the lentils and
tomatoes and stir the kale into the lentils. Keep stirring.
When the kale is wilted, add water and the rest of the seasoning.
Simmer the soup for about 5 to 10 minutes.
