Home > Soup Recipes > Lentil Lacinato with Portabella
by Rod
(Dallas, TX)
Try this healthy and delicious lentil soup with kale and mushrooms.
Lentil Lacinato with Portabella
Ingredients:
1 cup green lentils, soaked for several hours
2 tbsp extra virgin olive oil
2 cups celery, sliced diagonally
2 cups coarsely chopped onion
3 cups lacinato kale, sliced into short strips
3 cups baby portabella mushrooms, sliced
1 qt fresh water
1 qt vegetable broth
1 1/2 cups chopped peeled tomatoes
2 tbsp organic balsamic vinegar
1/2 tsp garlic granules
1 1/2 tsp cumin
1 tsp rosemary
1 tsp oregano
1 tsp thyme
1 tsp basil
1 1/2 tsp coarse pepper
1 tsp salt
2 tsp sugar
Directions:
1. Soak green lentils in fresh water for several hours.
2. In a 3-quart pot, saute celery and onions in olive oil for 5 min.; add kale, stir then top with mushrooms. Cover pan and cook on low heat for 5 min.
3. Stir vegetables, then add water, vegetable broth and drained lentils. Bring to a soft boil, then cover pan and simmer lentils 25 min.
4. Add remaining ingredients and simmer 45 min., stirring occasionally.
5. Allow to cool slightly before serving.
Note: To create lentil stew, increase lentils by 1/3 cup, then add 1 1/2 cups cooked garbanzo beans during final simmer. Serve with strained plain yogurt or sour cream on the side.
Steve says
Thanks for the site Cathy I appreciate it. You do a damn good job. Keep it up! I agree with you about being a stress reliever. I find that kneading the dough quite therapeutic and I am able to get rid of a lot of the things that have built up during the week. Unfortunately I really love fresh bread as does my wife so I have to limit myself to what and how often I make something. Thanks again…
Steve
Cathy says
Thanks for your feedback Steve! All things in moderation, as they say.