Friday, March 8, 2013

Beef-Kale-Lentil Soup


Is there anything better than a bowl of soup on a drippy, drizzly grey evening? I don't think so. And it doesn't hurt that it's so easy to whip up.

2 C cooked lentils (I had leftovers, but they cook in about 30 minutes anyway)
1 lb 96/4 organic, grassfed ground beef
2 shallots, finely chopped
1 T crushed garlic
1 C fresh tomato sauce
5 C organic chicken broth
1 bunch kale, chopped into 2" pieces
optional: parmesan cheese rind

In a large souppot, caramelize the shallots and garlic in a splash of olive oil. Add in the ground beef and cook until completely browned. Add in the liquids and bring to a boil. If you're using the parmesan rind, add that in as well. Drop in the kale and lentils, simmering until the kale stems are fork tender. Serve hot with slices of crusty bread. Do not serve the cheese rind; it's just there for added flavor. Enjoy!

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