LENTIL + CAVOLO NERO SOUP
By Thomas Tviis Hansen
Easy to make, delicious, healthy and if you have kale in the garden, then you are set!
2 medium sized carrots, finely chopped
½ medium sized onion, finely chopped
2 medium sized celery + tops, finely chopped
3 small garlic cloves, finely chopped
3 parsley sprigs, chopped
1 cup green lentils
3 cups of stock made w/ water
2 Tbs. extra virgin organic olive oil
½ bunch of cavolo nero kale, deribbed
Salt + Pepper
1-Saute in olive oil, on medium heat for 15-20 minutes, the carrot-onion-celery-garlic. During cooking, add chopped parsley and celery tops.
2-Add green lentils and stir. Cover with 3 cups stock or water (add a little more if needed).For added nutritional benefits, I used 1 ½ tsp of dried burdock for the stock. When stock is ready, strain out burdock* before adding the liquid to the lentils. Compost the burdock. Cook for 30-45 minutes until lentils are tender.
3-Meanwhile, bring a medium pot of salted water to boil. Cook half of bunch of kale until tender, about 2-3 mins. Drain and reserve 1/2 cup of the cooking water. Transfer to a blender and blend till smooth, adding a little water as needed.
4-When the lentils are tender, blend a third of the soup using a hand blender. Add cavolo nero puree and stir. Pinch of salt+ pepper as needed.
Drizzle 1 tsp fresh lemon juice & olive oil before serving.
* Burdock is a wonderful herb known for its numerous health benefits, which include, aiding in digestion, detoxifying the liver, and balancing hormones. It is also good for improving reducing inflammation, and lowering blood pressure.