This recipe is a twist to the Lebanese lentil soup recipe that mom always used to make on a cold winter day or during the month of Ramadan.
What I love about this recipe is its rich texture and ingredients that are bound to fill you up and nourish your cells…
Lentil & Kale Soup Recipe
Ingredients:
Clean & chopped Kale leaves
1 cup Lentils (baby brown)
3-4 Garlic Cloves
1 chopped Onion
1 tbsp. Coconut Oil
Juice of 1 Lemon
Pinch of Salt
6 cups Water
1-2 tbsp. Flour
Directions:
1- Clean and chop the Kale leave. Wash the cup of Lentils. Chop the garlic and onion.
2- Saute the onion and garlic in coconut oil (or any other oil of choice). Add the kale and lentils and saute some more.
3- Add 1 or 2 tablespoons of flour and some salt and stir all ingredients together. Flour is used to thicken the soup. You can use any other thickener of choice or just discard altogether.
4- Add 6 cups of water and let them boil. When they start to boil reduce the heat to medium-low and let them simmer for 30 minutes or until the lentils are done.
5- Add the lemon juice and stir.
Enjoy 🙂
—
Rasha Nasser Khalil
Cognitive Dimension 