Makes about 12 servings
2 Tablespoons extra virgin olive oil
6 “waxy” (red or yellow) potatoes, well-scrubbed, then cubed
1 large onion, chopped
2 to 3 ribs celery, sliced
2 Tablespoons jarred minced garlic (or 1 Tablespoon fresh)
4 teaspoons ground cumin
1 teaspoon ground coriander
11 cups water
1 pound brown lentils, rinsed
1 vegetable bouillon cube
1 Tablespoon sea salt
4 cups de-stemmed, chopped kale leaves
1/2 cup chopped cilantro
1/4 cup chopped parsley
1 Tablespoon lemon juice
1/8 teaspoon pepper
Lemon wedges, optional
In a large stockpot, heat the olive oil over medium-high heat. Sauté the potatoes, onions and celery in the hot oil for about 10 minutes, or until the onions are transparent, stirring frequently.
Stir in the garlic, cumin and coriander, then continue sautéing for another minute or two until the spices are fragrant. (By then aroma will be so irresistible, people will be drawn to the kitchen to see what’s cooking)!
Add the water, lentils and bouillon cube; bring to a boil over high heat, stirring until the bouillon cube is dissolved, then reduce the heat to medium-low and cook gently, uncovered, for about 30 to 40 minutes, or until the lentils are tender, but not disintegrating (unless that’s the way you like them – to each his own).
Stir in the salt, chopped kale, cilantro and parsley, lemon juice and pepper, then continue cooking gently for about 10 more minutes, or until the kale is tender. Adjust seasonings to taste.
Serve hot with a small bowl of lemon wedges, so people can squeeze juice over their soup, if a brighter lemony taste is desired.
Recipe by LuAnn Bermeo, author of Amazing Meals, volumes 1 and 2. Please do not copy/share without including the full recipe with credit.