I’ve really resisted going grocery shopping this week.  Instead, I want to use up what we got and make more stuff homemade.  The other night, I had some kale that was about to turn to seaweed and some lentils, so I threw it all together in a soup.  It was FANTASTIC!

Lentil Kale Soup

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1 onion, chopped

3 cloves garlic, minced

1 TB olive oil

2 small carrots, pealed and chopped

4-5 kale leaves, stems removed and chopped

1 cup dry brown lentils

3 cups veg stock

3 cups water (or more veg stock)

S&P to taste

Saute the onions and garlic in the olive oil over medium heat.  Add the carrots and cook a few minutes more.  Add the lentils, stock, water and kale and bring to a boil.  Reduce heat and simmer for 30 minutes to an hour until the lentils are tender.  Taste for seasoning.

I boiled up some noodles separately to stir in just for fun.  I thought it might be more appealing to Emma that way.  She ate a couple of bites but wasn’t too wild about it.  I like to keep the noodles separate in soup because they get mushy and gross in any that is leftover.

To go with it, I used more freezer and pantry items in my Mediterranean Panini Sammies.  I didn’t have any tomatoes on hand, so these just had artichoke hearts, Vegenaise, olives, roasted red peppers and basil.  These are SOOOO good that I could probably eat 5 of them in one sitting.