I'm often at a loss when I want to make a meal for a friend or family that eats meat, since there aren't a lot of non-vegetarian recipes that I feel comfortable enough with to make for other people. I usually choose to make this soup for people, and so far its been a hit! It keeps well for several days in the fridge, so it's perfect for new mamas who may have meals from several people to juggle at the same time.
This soup tastes much richer and more complex than it actually is. If you've never cooked with red lentils before, you're in for a treat. They sort of dissolve and make this soup taste almost creamy. My husband doesn't like regular lentils because he says they make him feel like he's eating rocks. He doesn't have that complaint with red lentils! The first several times I had it, when my mom made it, I felt sure that it had to be too labor intensive to me to want to make. But I promise it's easy, and I love the short ingredient list.
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Ingredients
2 tablespoons olive oil1 large onion, diced
1/2 pound carrots, coarsely chopped
1/2 teaspoon cumin
3 cups vegetable broth (or equivalent bouillion)
2 cups water
1/2 package (approx. 8 ounces) red lentils, rinsed
1/2 - 1 bunch kale, rinsed, stemmed, and chopped
salt and pepper to taste
Directions
In a large saucepan, saute onion, carrot, and cumin in olive oil until soft, about 5 minutes. Add veggie broth, water, and lentils. Bring to a boil. Reduce heat and simmer until lentils have broken apart and are soft, approximately 20 minutes. Add kale and cook an additional 5 minutes. Add salt and pepper to taste.
