xpost lentil soup with ribbons of kale

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Have you seen the new book from Robin Robertson?

 

 

* Exported from MasterCook *

 

Lentil Soup with Ribbons of Kale

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Electric Slow Cooker Soups

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 large yellow onion -- chopped

1 celery rib -- chopped

1 large carrot -- chopped

2 garlic cloves -- minced

1 1/4 cups dried brown lentils -- sorted and rinsed

6 cups vegetable stock or water

1 tablespoon tamari soy sauce

Salt and freshly ground black pepper

4 large kale leaves -- tough stems removed (4 to 5)

 

Collards, chard, or other dark greens may be substituted for the kale. I prefer

to cook the greens in advance and add them when the soup is ready to eat because

cooking the raw greens right in the soup can impart a bitter flavor.

 

Serves 6

 

1. Heat the oil in large saucepan over medium heat. Add the onion, celery,

carrot, and garlic. Cover and cook until softened, 8 to 10 minutes. Transfer

the vegetables to a 4-quart slow cooker and add the lentils, stock, and tamari.

Cover and cook on low for 8 hours. Season to taste with salt and pepper.

 

2. Tightly roll the kale leaves like a cigar and cut them crosswise into thin

ribbons. Cook the kale in a pot of boiling salted water until tender and add to

the soup when ready to serve.

 

Source:

" Fresh from the Vegetarian Slow Cooker "

Copyright:

" 2004 (Harvard common) ISBN: 1558322566 "

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Per Serving (excluding unknown items): 214 Calories; 4g Fat (16.0% calories from

fat); 13g Protein; 34g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 1201mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 903920 0 0 0 773