My lovely roommate Jack is a vegetarian who loves to cook, so naturally, I asked if he wanted one of his recipes to be featured on the blog. Below is his lentil soup recipe-
2 medium onions, diced
2-3 medium tomatoes, diced
1/3 lb carrots, diced
1/2 lb celery, diced
1/2 yellow pepper, julienned
8 oz portobello or crimini mushrooms, julienned
1/2 lb kale, washed and shredded
6 cloves garlic
Vegetable or chicken stock or paste
Wash and boil lentils in a large pot with a bay leaf. If using stock, reduce the water you start out with and add in the stock half way through.
When lentils are soft, add sautéed vegetables and cook at a low boil for 5-10 minutes. Squeeze lemon for juice and add it with a splash of red wine — you may also use balsamic vinegar instead for a different flavor. If cooking with boullion/paste, add that now. Salt and add spices to taste.
Finally, add kale at the end and let it boil just long enough to soften it.