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Ingredients
- 1 tablespoon olive oil
- 1 large onion yellow, diced
- 2 medium carrots diced
- 4 cloves garlic minced
- 1 teaspoon sage powder
- 1 teaspoon paprika
- 4 cups vegetable broth low-sodium
- 2 cups water
- 2 cups lentils dry
- 1 bay leaf
- 1 1/2 teaspoon salt or to taste
- black pepper to taste
- 2 to 3 cups kale chopped, optional (may also use spinach)
Ingredients
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Instructions
- Preheat a large soup pot with olive oil, saute the onion and carrots for 10 minutes until onions have browned slightly and are translucent.
- Add garlic, sage, paprika, and saute for 2 more minutes.
- Add the 4 cups broth and 2 cups water, lentils, bay leaf, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 45 minutes until lentils are tender. If soup is too thin uncover and simmer longer, if too thick add water.
- Stir in chopped greens and let wilt for 5 minutes, optional. Serve immediately.
Optional pressure-cooking method:
- In a 6 or 8 quart pressure cooker with lid removed, saute onions and carrots in olive oil for about 10 minutes.
- Add garlic, sage, paprika, and saute for 2 more minutes.
- Add the 4 cups broth and 2 cups water, lentils, bay leaf, salt, and pepper. Secure lid on pan. Bring heat to high. When cooker has reached pressure, lower heat to medium, and cook for 12 to 15 minutes. Remove from heat and release pressure.
- Remove lid and stir in chopped greens. Allow greens to wilt for 5 minutes. Serve immediately.
Recipe Notes
Copyright 2009, A. Angarano, Original recipe.