People ask me from time to time if we’re still eating solely vegetarian after our spring experiment in vegetarianism. Well, yes, about 90% of the time. But truth be told we are not strictly vegetarian, but even my formerly very carnivorous husband regularly orders veggie or black bean burgers over a traditional hamburger and we eat much, much less meat.
When I eat a soup like the recipe below, I don’t miss meat in the least. This dish is hearty, super healthful and supremely satisfying. I decided to call this “Lentil and Pasta” soup, but it could easily be called “Lentil and Kale.” The kale is beautiful in this dish and even my two little sweet peas, who aren’t huge fans of greens, loved this soup. A small victory in
the soup bowl.
Lentil and Pasta Soup
4 cups water, boiling
1 ounce dried mushrooms
1 tablespoon olive oil
1 medium onion, diced
1 carrot, diced
1 celery stalk, diced
4 cloves garlic, minced
6 cups water
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon ground pepper
1 cup dried brown lentils
6 kale leaves, removed from the stems and chopped
½ pound cooked farfalle pasta, preferably whole wheat
In a microwave safe dish, microwave the water to boiling and add the dried mushrooms. Let steep 15 minutes.
Meanwhile, in a large stock pot, heat the oil over medium high heat. Add the onion, carrot, celery and garlic. Cook 5-7 minutes or until the vegetables are tender.
Add the water, tomato paste, salt and pepper, and increase the heat to high. Bring a boil. Add the lentils and kale.
Reduce to a simmer and simmer for 25 minutes or until the lentils are tender.
Add the mushrooms (they will be soft, give them a quick chop if necessary, before adding them to the soup) and the water.
Add the pasta. Keep warm until ready to serve.
A great thing about this recipe, is you can add to your heart’s content: add shredded chicken or turkey (leftovers!), other vegetables, or whatever you have on hand.
Have a sweet weekend,