(tested) Robertson's Lentil soup with kale

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I wasn't going to post this review. it's a thumbs down but it's only the first

one i've tried from her new book. need to try more. It does look like Robin

doesn't season her foods -- trusting us to add spices/herbs to our own

tastes.... So if you like mild vegetarian -- this might be the book!

 

I'm making another lentil soup today - sorta based on how I doctored this one.

will post the results if good.. -pat

 

 

* 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} {Rated}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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.

 

[REVIEW] The soup is very mild ... read, Dull! Other than the stock (I used her

light stock recipe) the garlic and soy and peppers can't carry it off. So the

kale wasn't showcased (brightened, supported) at all. After cooking, I adjusted

by adding Mrs Dash and a cumin-curry blend and a 2-cup cube of vegetable

bouillon and some V8. If you are looking for mild vegetarian recipes for the

crockpot, take a look at this book. -paT 2004-02-02

 

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

 

 

 

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