Lentil Soup

Ingredients

• 1 lb dry green lentil, rinsed (2 1/2 cups dry)
• 8 cups (64oz) vegetables broth
• 5 cups water
• 2 large carrots, diced 1/4 inch
• 3 large celery stalks, diced 1/4 inch
• 1 bulb garlic, peeled and minced
• 2 tbsp butter or olive oil
• 1 tsp kosher salt
• juice of 1 lemon
• 2 tbsp fresh grated ginger, optional
• 6 cups Kale, chard, spinach green

Method

1. Add the lentils to a large pot or Dutch oven and add the broth and water.
2. Bring to a boil, cover and simmer until tender, 30 minutes.
3. Meanwhile, wash and separate the kale leaves from the stems. Cut the stems to small cubes and cut the leaves in large pieces.
4. In a medium skillet melt the butter and add the garlic, cook for less than 1 minute
5. Once the lentils are soft add all the vegetables celery, carrots, kale stems and ginger and cook until soft, 15 minutes.
6. Once they become soft add the garlic along with the lemon on simmer for 2 to 3 minutes.
7. Remove from heat and add the greens, cover the pot 10 minutes, then mix the soup and serve. Makes 16 cups.