It’s winter time here in New Zealand. Soup appears more frequently on the dinner table these days 😉
And this is my latest favourite: Lentils with potato and kale. Yum! So simple, but so nutritious and warming
A few months ago I bought a bottle of Mrs. Braggs Soy Seasoning for the very first time. Back then I was a bit disappointed because I didn’t know how to incorporate it into meals. Then I tried it in this particular soup and I couldn’t believe the flavour it added!
So if you don’t have this stuff in your pantry yet, I can only recommend to buy a bottle of it.
I pre-soak the lentils even though you hear quite often that it is not needed. But it does make them easier to digest and they don’t need to cook for long. Enough reasons for me to soak them over-day or overnight (at least 8 hours).
For 4 portions you’ll need:
1/2 cup (100g) lentils, soaked in filtered water for at least 8 hours and then drained
100g kale (or mooooore ;))
some cooking oil (I prefer coconut-oil)
2 1/2 cup water
1 tablespoon vege stock powder
Mrs. Braggs Soy Seasoning to taste
freshly ground black pepper taste
some fresh lemon juice
Peel and chop the potatoes to bite sized cubes. Place aside.
Peel and chop the onion to small cubes.
Heat some cooking oil in a large pot and cook the onions until golden.
Pour in 2 1/2 cup water and bring to boil.
Rinse the lentils and add to the pot. Add the potatoes as well.
Simmer until lentils and potatoes are soft (approx. 10-15 minutes).
In the meantime wash the kale and chop it in smaller chunks.
Add vege stock, Mrs. Braggs Soy Seasoning and freshly ground black pepper to the soup.
Stir in the kale, take of the heat and let sit for a couple of minutes.
Drizzle the portions with lemon juice before serving up. This enhances the flavour and helps absorbing the iron