Kale and Lentil Soup

This week, the kale I received was a different variety than I was used to seeing. This variety of kale is also known as Lacinato or Tuscan or dinosaur kale - although I like "dinosaur kale" the best. Dinosaur kale's leaves are darker green-blue and their texture resembles that of dinosaur/reptile skin.

Kale and Lentil Soup

• 5 cups broth
• 1 cup lentils - rinsed
• 3 medium carrots - chopped
• 1 onion - chopped (I used mine from the CSA!)
• 4 garlic cloves - minced
• 1 bay leaf
• 1 Tbsp. thyme - chopped
• 2 Tbsp. parsley - chopped
• 1/2 bunch of kale leaves (about 3 cups) - chopped
• Salt and pepper - to taste

1. Thoroughly wash and dry kale. Remove stems. Chops leaves into 1/2 inch pieces. Set aside
2. Combine all ingredients, except kale, into a large pot. Bring pot to a boil, then reduce heat to medium-low and simmer, partially covered, for 20 minutes
3. Stir in kale and cook, partially covered, until lentils and carrots are tender and kale wilts - about another 10 minutes