1 large soup pot
Directions
While those cook up a bit, go peel and cut your carrots and celery.
Peek in at the onions and garlic. If the onions are starting to get a
little transparant-looking, this would be a good time to throw in the
other spices and stir them around for a minute or two.
When the onions are nice and transparent and the garlic is getting a
little browned, add some water. Enough to cover it all, plus a couple of
inches. Then toss in the carrots and celery and diced tomatoes and raise
the heat to high.
While you are waiting for that to boil, go peel and chop your
potatoes and rip up the kale and stick it in a bowl of water to soak off
any dirt.
When it comes to a boil, toss in the potatoes, add some more water if
needed to be sure everything is covered with a couple of inches of
liquid to spare. Let it work on coming back to a boil.
Go dump the water out of the kale, and if you're neurotic like me,
fill it up again and dump it again. Rinse your lentils off, too. For
added iron content, add about 1/2 cup of millet, which can be added with
the kale and lentils.
When it comes back to a boil, put the kale and lentils in. Reduce the
heat back down to medium, and stir for a few minutes until the
boiling settles down and it's just bubbling a little. Let it simmer like
this for about a half hour or so.
(If you're like me and think, "hey, great time to go check email"
then set a timer!)
Now go back, taste, and see if it needs salt and/or pepper. If you
used sodium-free tomatoes, it will probably want a bit of salt for
sure.
When you like how it tastes, it's done.
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1 TBSP olive oil
2-3 small onions or one really big one, peeled and sliced
3-4 cloves of garlic, peeled and sliced
1 tsp each of dried basil, marjoram or oregano, and thyme
1 pinch rosemary
3 carrots, peeled and cut into bite-size pieces
3 celery stalks cut into bite-size pieces
1 can diced tomatoes (try to find sodium-free)
2-3 potatoes cut into bite-size pieces
1 head kale, torn up and rinsed well (don't use the stems)
1/2 cup lentils
salt and pepper to taste
much water
Put the olive oil in the pot and turn the heat on low to medium. Toss
the onions in and stir them about a bit for a minute or two, then toss
the garlic in with them.