Archive for October 19th, 2010

19
Oct
10

Sulfite-Free Kale and Lentil Soup


Sulfite-Free Kale and Lentil Soup

BLOND FOOD CHALLENGE #1 COMPLETE!

(And there was no bleeding.)

So yeah, there it is…it was actually really tasty.

I have to warn you something: Kale+Lentil=full colon detox.  That is all I am going to say.

(I modified this recipe to be sulfite-free from one that I found at http://eggsonsunday.wordpress.com Thank you to them.  Their food looks really yummy with lots of sulfites and her kid is really cute…)

Here is how I got there…

use this stuff

Ingredients:

  • 1 1/4 cup lentils (I used the green ones)
  • 2 tbsp Olive oil
  • 1/2 tsp ORGANIC ground cumin (this may not work for everyone)
  • 1 tsp sea salt
  • 2 organic bay leaves
  • 4 fresh organic cilantro stems+4 fresh organic parsley stems, tied in a bundle. (That was interesting.  Think Bridget Jones Diary.  More later.)
  • 7 cups water
  • 4 cups organic kale (You can also use organic spinach)
  • 1/4 cup fresh chopped cilantro
  • ground black pepper to taste
  • dollop of plain greek yogurt for serving (I always use Fage…it’s so creamy and yummers)

OK, so first of all, I picked some gorgeous basil and parsley from the garden but then I tied it in a bundle.  I didn’t really get it and I was clearly being extra blond.  I didn’t really get how to “bundle it” so I went out to Thor’s “shop”  in the Man Cave a.k.a garage and I found these three things.

 

plastic tie thingies, duct tape and some questionable string

Please do not forget to the notice the bottle of organic wine that helped me get through this.

Thought process: plastic will melt, duct tape will give me cancer.  I think that the string had saw dust all over it, but…

I immediately thought of this:

"There is not enough blue food in the world."

I decided, “what’s a little garage dirt?  At least it’s not blue string.  And so we move on.

Heat the olive oil over medium heat in a stock pot or large sauce pan.   Add the water, lentils, 2 bay leaves and the bound herbs.

 

Crikey, that looks nasty.

I brought that to a boil, turned it down to simmer and I covered in for about 20-30 minutes.

After that, remove the lid and toss in the kale.  Let it simmer for 10 more minutes and toss the cumin in too, if you can use it.   Right near the end, I put in the cilantro, sea salt and pepper.  Garnish with parley spring and yogurt dollop.

You can also serve the leftovers over basmati organic white rice.

Enjoy!

(Next up, Sulfite-Free cream of red pepper soup.  Perfect for these crisp, fall days!)

 

 

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Heather Moran

Crazed sulfite-free woman.

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