A cheap and easy dish, thrown together with what was lying around in the pantry. And the kale I keep getting from my CSA and needed to use up.
1 cup green DuPuy lentils
1 onion, diced
2 carrots, diced
1 large diced tomatoes can
2 cups chicken broth
1 bundle of kale
1/2 tea spoon red pepper flakes
1/2 tea spoon thyme
1/4 team spoon rosemary
2 cloves of garlic
zest and juice of 1 lemon
salt and pepper
1. Warm some olive oil in a large soup pot and sweat the onion for a new minutes.
2. Add the carrots and sweat until they start to soften.
3. Add the garlic, red pepper flakes, rosemary and thyme. Take a moment to appreciate how the purple carrot has stained everything else.
4. Add the lentils and stir to coat.
5. Add the tomatoes.
6. Add the chicken stock. Bring to a simmer and cook until the lentils are ready (30-40 minutes).
7. Strip the kale leaves from the stems and tear into bite size.
8. Shove the entire pile of it into the soup pot.
9. Within a few minutes it will wilt down into near nothingness. Add the lemon juice and lemon zest. Taste and adjust seasoning.
10. Serve warm.