Pumping Iron With Lentils & Kale

Photo: Renée DeLano

Ingredients

1 Onion, Chopped

3 Cloves, Garlic Chopped

3 Strips Bacon, Chopped (optional)

1 bunch kale

2 tablespoons Olive Oil

1 (28 ounce) can whole tomatoes

6 cups water, plus more while simmering

16 ounces Green Organic Lentils

1 tablespoon fresh Thyme leaves

2 teaspoons Kosher Salt

1/4 teaspoon Fresh Ground Black Pepper

Grated Cheese to Garnish (optional)

Preparation

Dice Onion & Garlic. Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips. Heat the oil in a saucepan over medium heat. Add the Garlic, Onions and Bacon cook for 3 minutes, I didn't use bacon in this recipe, but it does add lots of flavor. Add the can of whole tomatoes and cook, breaking them up with a spoon, for 5 minutes.

Add the water and bring to a boil. Stir in the Kale, Lentils, Thyme, Salt, Pepper. Simmer until the lentils are tender, about 45 minutes, adding water as soup begins to thicken. Spoon into individual bowls. Sprinkle with Grated Cheese (if using).

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About

Pumping Iron with Lentils & Kale © is a recipe that our family loves! If you’re looking for a power-packed entrée or soup to spice up your life, look no further than the lowly lentil. Organic Green Lentils & Kale are highly nutritious as well as delicious! Try this simple recipe for yourself. Be sure to pick through and then wash lentils before cooking. Also, avoid overcooking.