1 lb (16 oz) dried lentil beans
6-8 cups water
2 bay leaves
1 small onion, diced
1 clove garlic, minced
2 medium sized carrots, diced
2 medium sized parsnips, diced
1/3 cup mixed peppers (red, yellow, green, orange) diced
1 teaspoon salt
¼ teaspoon ground black pepper
2 packages of vegetarian or chicken bouillion
1 bunch kale (pictured with red Russian kale) – finely sliced
Wash, sort and drain lentils. Combine all ingredients (except kale) in a large pot. Bring to a boil, reduce heat, and simmer until lentils are cooked – approximately 45 minutes. Stir occasionally.
Just prior to serving, take your washed kale. Carefully cut out the thick vein in each leaf. Stack the washed leaves in a pile. When you have all the kale washed and devein, roll it up into a tight roll, holding tightly. Slice with a sharp knife in very thin strips (think blades of grass!). Continue slicing until all the kale is completely sliced.
Add the sliced kale to the lentil soup. Cook for 5 more minutes and serve.
Makes 8-10 servings.