On a chilly winter day, nothing’s better than a steaming bowl of soup.
Last weekend I tried this recipe from A Local Table: The Choices Market Cookbook by Desiree Nielsen & Antonio Cerullo.
My family loved it!
Green Lentil, Kale and Spinach Soup
1 bunch fresh spinach, chopped
1 bunch black lacinato kale
1 cup green lentils, soaked for 12 hours
1 onion chopped
2 cloves garlic, chopped
3 tablespoons extra virgin olive oil
1 tablespoon parsley, chopped
salt and pepper, to taste
6 cups chicken stock
Heat three tablespoons of olive oil and lightly saute the onions and garlic. Add the spinach and continue cooking till wilted. Add the kale, lentils and stock. Bring to a boil, reduce heat, and simmer for 45 minutes, till lentils are tender. Stir in the parsley and, if you like, three more tablespoons of olive oil. Season and serve.
As you might imagine, this soup is a rich dark green color, and it is delicious! Enjoy!
Until next time,
Lee
