Lentil Soup

In this Lentil Soup recipe, you can substitute cooked collards, chard, or other dark greens for the kale. The greens are cooked separately (see sidebar) because cooking the raw greens directly in the soup can impart a bitter flavor.

Serves 6

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 celery stalk, diced
• 1 large carrot, peeled and diced
• 1 large yellow onion, peeled and diced
• 2 cloves of garlic, peeled and minced
• 1 ¼ cups dried brown lentils, rinsed and drained
• 6 cups vegetable stock or water
• 1 tablespoon tamari sauce
• Salt and freshly ground black pepper, to taste
• 5 large cooked kale leaves, tough stems removed

1. Add the oil, celery, and carrot to a microwave-safe bowl; cover and microwave on high for 2 minutes. Stir in the onion; cover and microwave on high for 1 minute or until the onion is transparent. Add the garlic; cover and microwave on high for 30 seconds.
2. Add to the slow cooker along with the lentils, stock or water, and tamari sauce. Cover and cook on low for 8 hours. Stir the cooked greens into the soup, and season with salt and pepper, to taste.

Cooking the Greens

Remove the tough stems from the kale leaves, and then tightly roll them like a cigar; cut them crosswise into thin ribbons. Cook the kale in a pot of boiling salted water until tender. Drain and stir into the soup immediately before serving.