Lentil Lacinato with Portabella

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by Rod
(Dallas, TX)

 

Try this healthy and delicious lentil soup with kale and mushrooms.

 

Lentil Lacinato with Portabella

Ingredients:
1 cup green lentils, soaked for several hours
2 tbsp extra virgin olive oil
2 cups celery, sliced diagonally
2 cups coarsely chopped onion
3 cups lacinato kale, sliced into short strips
3 cups baby portabella mushrooms, sliced
1 qt fresh water
1 qt vegetable broth
1 1/2 cups chopped peeled tomatoes
2 tbsp organic balsamic vinegar
1/2 tsp garlic granules
1 1/2 tsp cumin
1 tsp rosemary
1 tsp oregano
1 tsp thyme
1 tsp basil
1 1/2 tsp coarse pepper
1 tsp salt
2 tsp sugar

Directions:

1. Soak green lentils in fresh water for several hours.

2. In a 3-quart pot, saute celery and onions in olive oil for 5 min.; add kale, stir then top with mushrooms. Cover pan and cook on low heat for 5 min.

3. Stir vegetables, then add water, vegetable broth and drained lentils. Bring to a soft boil, then cover pan and simmer lentils 25 min.

4. Add remaining ingredients and simmer 45 min., stirring occasionally.

5. Allow to cool slightly before serving.

Note: To create lentil stew, increase lentils by 1/3 cup, then add 1 1/2 cups cooked garbanzo beans during final simmer. Serve with strained plain yogurt or sour cream on the side.