Lentil Soup with Braised Kale
1 small onion - small dice
2 carrots - small dice
2 sticks of celery - small dice
3 cloves garlic - minced
Handful of chopped kale (collard green, or spinach leaves)
1 cup of green lentils (I like lentils du puy but you can use regular lentils)
Water or chicken stock to cover (2 quart)
1 bay leaf
cumin powder (1 tsp or more to your liking)
a few splashes of sherry vinegar to balance the acidity
Sweat onions, celery, carrots, and garlic until soft with olive oil and pinch of kosher salt on medium heat, about 5 minutes. Add kale and saute a few minutes. Add lentils and cumin powder, saute for a few minutes. Add water or stock, bay leaf, and bring all to a boil, then lower heat to a simmer. Let simmer for at least 1 hour or until lentils are very tender and greens are soft. Add more liquid if it looks too thick. Season with salt/pepper/tabasco/vinegar. Take an immersion blender, drizzle some high quality olive oil while partially blending half of the soup but keep some chunky! Or place half of the soup into a blender to blend on high then return it to the pot. Serves well with creme fraiche, cilantro, and croutons!
** the picture above is my sun-dried tomato sourdough created with wild cultivated yeast that was toasted with olive oil in a cast iron pan.