Plant Based Cuisine
Looking for the perfect meal to transition from summer into autumn…and then to keep as a treasure throughout the winter? Look no further, here it is!
Lovely Lentil Soup with Lemony Kale
Yield: 8, servings
Ingredients:
2 T EVOO
1 t garlic, minced (fino)
3 c onion, diced small (cebolla, pequeno)
1/2 t thyme, (tomillo, fino)
2 parsley sprigs (tallos grande de perejil)
2 bay leaves
1 t Salt
1/2 t black pepper
1 t cumin powder
1 c carrot, diced (zanahoria, pequeno)
1 ¾ c green lentils, washed really well.
8 c veggie stock
Garnish:
2 c curly kale (cale crespa, cortada pequena)
2 t lemon juice
1/4 t ground pepper
1/4 c Coconut crème.
1/4 c Shredded Carrots (zanahoria, rallado grande)
Directions:
In a pot, heat the EVOO over high heat for 1 minute, then add garlic and stir for 30
seconds. Add onions, cumin, salt, pepper, thyme, parsley sprigs, and bay leaves.
Sautee onions and spices for 5 minutes, add the carrots, mix for 2 minutes. Then mix in
the lentils for 2 minutes. Add veggie stock, cover & bring to a boil, then simmer on low,
covered for 45-50 minutes till lentils are soft. Pull out bay leaf and parsley sprigs.
In a bowl, whisk lemon juice, coconut and pepper then massage the kale. Put aside until serving.
Add 1 ladle of lentils and 1/2 ladle of broth in a bowl, and top with kale, then
top with shredded carrots + crack of black pepper. **Evenly/proportionately ladle out the
veggies/lentils and broth.