Kale Lentil Soup

While visiting my Z, I take the time to cook homemade meals. Besides sharing special moments and good eats, I leave her with simple meals she can repeat, easily, in my absence.

Here is my basic onion soup.

Slice, chop or dice one large onion and add to a pot with one tablespoon of EVOO (extra virgin olive oil). Saute until transparent, or (cover and cook on low until tender). Add one quart of water and keep on low for another hour (or bring to boil, but what's the hurry?) Add garlic and other seasonings, but save salt until ready to serve. Soup!

Next, add one cup of red lentils, rinsed. They are very small and when cooked look cream colored or completely dissolve. Small lentils cook to tender in about 10 - 15 minutes. Salt interferes with cooking legumes. Remember to wait until they are done.

Above, fresh chopped kale and celery were added at the end. I love crisp celery in soup and the kale is just tender, rather than cooked. Below see the simple seasoning we add - Bragg's and garlic red peppers.

Here is the recipe with carrots, which add a natural sweetness to the basic soup:

YUM!