Ingredients

The following ingredients have 10 Servings
  • 1 pound dry green lentil (rinsed (2 1/2 cups dry))
  • 2 32 ounce boxes vegetables broth (check labels for GF) (about 8 cups total)
  • 5 cups water
  • 2 large carrots (diced 1/4 inch)
  • 3 large celery stalks (diced 1/4 inch)
  • 1 large sweet potato (diced 1/4 inch (10 oz peeled))
  • 1 1/2 cups chopped cilantro ((1 big bunch or 2 small bunches))
  • 1 whole bulb garlic, (peeled and minced)
  • 2 tablespoons butter or olive oil
  • 1 teaspoon kosher salt
  • juice of 1 lemon
  • 2 tablespoons fresh grated ginger (optional)
  • 6 cups 1 bunch Lacinato Kale, Swiss chard or any of your favorite greens

Instruction

  • Add the lentils to a large pot or Dutch oven and add the broth and water.
  • Bring to a boil, cover and simmer until tender, 30 minutes.
  • Meanwhile, wash and separate the kale leaves from the stems. Cut the stems to small cubes and cut the leaves in large pieces.
  • In a medium skillet melt the butter and add the garlic, cook for less than 1 minute, (don’t burn) then add the cilantro, mix it until it softens and remove from heat immediately (the cilantro should stay almost raw green) set aside.
  • Once the lentils are soft add all the vegetables celery, carrots, sweet potato, kale stems and ginger and cook until soft, 15 minutes.
  • Once they become soft add the mix of cilantro and garlic along with the lemon on simmer for 2 to 3 minutes.
  • Remove from heat and add the greens, cover the pot 10 minutes, then mix the soup and serve. Makes 16 cups.