Let me begin by mentioning that I don’t normally cook w/measurements unless I’m following a new recipe. With that said I’m listing the ingredients I used and a “ROUGH” calculation of what the measurement was. Ingredient amounts will vary depending on your specific tastes and how much you want to make. This recipe made roughly 10 cups. I buy 90% of my veggies & seasonings organic the 10% non-organic was not found in store the day I went. Same for my broth/stocks I buy them organic (and usually low sodium). If you’re not into organic by all means use what you like, that’s the beauty of cooking!
- 1/2 bag of lentils (about 2 cups)
- 1 carton beef broth (or chicken, veggie whichever you prefer)
- 1 cup water (for later)
- Oregano – 1-2 tbsp
- 2-3 Tbsp sofrito (see recipe in September archive)
- 2 potatoes (peeled/chopped)
- 2-3 garlic cloves chopped
- 2 stalks celery chopped
- 1-2 cups kale chopped
- 1 carrot chopped
- Shallots or onions about 1/4 cup chopped
- Salt & pepper (to taste)
- Garlic powder
- Steak au poivre (seasoning)
- Cilantro (optional)
Begin by creating a mirepoix (in Spanish its sofrito) base for your soup, standard mirepoix is celery, carrots & onions. Sauté the veggies in olive oil for about 3 minutes then add the oregano, salt, pepper and continue sautéing for an additional 2-3 minutes. Pour the entire contents of beef broth (or whichever you choose) and add the chopped potatoes. Let mixture cook for roughly 5 minutes, taste the water you’ll need additional seasoning. I added garlic powder, salt/pepper & steak au poivre seasonings. Again, depending on your taste buds you may need to adjust, I like my spicy so I add a lot of cracked black pepper.
You’re now ready to add the lentils let the entire pot simmer on a med heat for 10 minutes or so you may need to add the extra cup of water at this point. Grab a spoonful of lentils and potatoes to taste for tenderness. You should be ready to add the kale at this point, toss it in and immerse in broth. I cooked it for another 2 minutes or so then shut of the burner and let it all come together for a few minutes. Once somewhat cool I separated the soup into 6 small Pyrex containers. I had lunch for the entire week and then some!
QUICK TIP: Freeze any unused portions (I wouldn’t freeze the potatoes). Once it’s cool enough place in a freezer safe bag and lay flat on a cookie sheet place in freezer, once frozen you can stack the bags together and remove the cookie sheet.
I usually ALWAYS add cilantro to my lentil soup it’s a staple in most of my dishes. This particular day (so ashamed to say) I didn’t have any on hand, I highly recommend adding a few sprigs it intensifies the flavor!