This soup recipe originally hails from the Toronto Star – but I somehow missed it. Luckily my mother-in-law made it for me and then passed along the recipe (to which I’ve made a few minor tweaks). I made it for dinner along with some cheddar biscuits and everyone licked their plates clean – my youngest child included. Apparently this soup freezes well too — I don’t think we’ll get a chance to find out. Enjoy.
Ingredients:
2 T. olive oil
2 carrots, diced
1 large onion, diced
2 stalks celery, diced
3 (+) cloves garlic, minced
3 t. grated ginger
1 1/2 c. red lentils (I found these at the Bulk Barn but you can also use rinsed and drained lentils from a can)
2 t. ground cumin
1 t. ground turmeric
1 t. salt
1/4 t. cayenne pepper
2 900mL cartons vegetable stock
14 oz. can crushed tomatoes with juice
2 c. chopped kale leaves
juice of 1 lemon
Heat oil in bottom of large pot over medium heat. Cook carrots, onion, celery, garlic and ginger until soft – about 5 minutes. Stir in lentils, cumin, turmeric, salt and cayenne. Continue cooking another minute until fragrant. Add broth, tomatoes and 2 c. water and bring to a boil. Reduce heat to medium-low. Cover and cook for at least 20 minutes or until lentils are tender. Just before serving, add lemon juice and kale and cook until wilted.