Sunday, May 27, 2012

Tongues of Fire Pentecost Lentil Soup

Today is the feast day of when, according to the Book of Acts, the Holy Spirit came down like tongues of fire in Jerusalem.  So, in honor of this feast day, I wanted to feast on something Middle Eastern that would set all of our tongues on fire.  This recipe is a variation on a pretty standard lentil soup recipe.  Often lentil soup calls for spinach; I am opting for Kale, as it's a little more substantive.


1 1/2 c. Brown or French Lentils

6 c. Water

1 t. Olive Oil (For boiling)

Already turning red for Pentecost
1 small Yellow Onion - Chopped

1 1/2 c. Sliced Carrots

3 Chile Peppers - de-seeded and chopped
*You can use fewer if you want tone down the spice.

2 cloves Garlic - Finely chopped

1/2 c. fresh Ginger root - finely chopped

1 T. Curry Powder

1 T. Olive Oil (For Sautéing)

1/2 Bundle of Lacinato Kale
*Apx. 6 c. after removing the stems and chopping

1/4 c. Balsamic Vinegar

1 t. Salt

1. Soak the Lentils over night in the 6c. of water.  See my post on cooking legumes.  The lentils will expand to several times their size.

2.  Boil the lentils on medium heat with the 1 t. of Olive Oil for apx. 20 min.

3.  While the lentils are boiling, chop and prepare the Onion, Carrots, Chiles, Garlic, and Ginger.  Heat the 1 T. Olive oil in a pan.

3.  Sauté the Onion, Carrots, Chiles, Garlic, and Ginger well.  Add the Curry Powder.  Continue to sauté the vegetable mixture until the vegetables are soft.  Then, add the vegetable mixture to the lentils, and simmer on low for apx. 1/2 hr.

4.  While the lentils and vegetables are simmering, remove the stems from the Kale and chop it, not too small.

It's Blurry Soup

5.  After the lentils and vegetables have simmered, turn off the burner or keep it on Low to where it's not boiling.  Add the Kale, Balsamic Vinegar, and Salt and let sit for 5 min.  Serve.

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