I came up with the idea for this soup when my mom asked me what uses there are for kale, aside from cooking it up and eating it as is.  She asked if it could be put in salads and, at the time, I didn’t know, but I can now assure you that yes, it is good in salads.  I sprinkle some in and mix it in with the lettuce and you can’t even tell that it’s there.

Lentil, Kale & White Bean Soup

1 onion, chopped

1 stalk celery, chopped

1 carrot, chopped

3 cloves garlic, minced

4 kale leaves, stems removed and chopped

1 quart veg stock

1/2 cup lentils (I used brown)

1 can white beans (I actually used pinto, as I was out of cannellini)

1 T red wine vinegar

S&P to taste

In a large soup pot, heat a few tablespoons of olive oil over medium heat and add the onions, carrots, celery and garlic.  Cook for about 5 minutes, until they begin to get tender.  Add the vegetable stock, bring to a boil, and add the lentils.  Reduce the heat back to medium and cook for about 10 minutes.  Add the kale and continue cooking for about 30 minutes, until the lentils and kale are fully cooked.  Add in the can of beans (any kind will work) and let the beans heat through.  Remove from the heat and add the vinegar, S&P.  This was SO good and made just the perfect amount.  It was enough for three pretty large servings, or four smaller ones.  I love it when we don’t have tons of leftover soup to eat for days and days.

I actually make these panini sandwhiches all the time.  They are probably one of my favorite sandwiches.  I know that my photography skills could use a little work, but trust me when I say that my lame photo doesn’t do it justice.

Mediterranean Style Panini Sandwiches

(makes 4 sandwiches)

1 cup roasted red peppers, patted dry and sliced

A big handful of fresh basil leaves

6 green olives & 8 kalamata olives, finely chopped

1 large tomato, sliced

1 cup artichoke hearts, sliced

Sandwich rolls

Slice open the sandwich rolls and smear each side with a generous amount of mayo (or vegan mayo– I’m still using up my tub o’ Best Foods).  If you aren’t into mayo, a little drizzle of olive oil will do the trick too.  Pile on the sandwich fillings, but put the tomato in the middle so that your bread doesn’t get soggy.  Either use a panini press or a skillet to brown them up on both sides.  SO, so, so good.  I could eat these all day every day.