Lentil Soup


2 1/2 cups dry green lentil, rinsed

8 cups vegetables broth

5 cups water

2 large carrots, diced 1/4 inch

3 large celery stalks, diced to 1/4 inch pieces

1 large sweet potato, diced 1/4 inch pieces

1 1/2 cups chopped cilantro

1 whole bulb garlic, crushed and chopped

2 tablespoons butter or olive oil

1 teaspoon sea salt

juice of 1 lemon

2 tablespoons fresh grated ginger, optional

6 cups Kale, Swiss chard or spinach

Put lentils into a large pot, then add broth and water.

Bring to a boil, cover and simmer, 30 minutes.

Wash kale leaves and separate the them from the stems.

Cut the stems into cubes and leaves into large pieces.

In a pan melt butter and add garlic, cook 1 minute, (don’t burn)

Add cilantro, stir until softened then remove from heat and set aside.

When lentils are soft add celery, carrots, sweet potato, kale stems and ginger then cook 15 minutes.

Add cilantro, garlic and lemon then simmer for 2 to 3 minutes.

Remove from heat and add the greens, cover the pot 10 minutes.

Stir soup and serve.
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