TOOLS
• Large Saucepan or stockpot
• Cutting Board
• Knife
• Wooden spoon |
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INGREDIENTS
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, chopped
• 4 cups chicken stock
• 1 cup lentils, washed with stones
removed
• 2 cups diced ham
• 1 ham bone, optional
• 1 tsp oregano
• 1 bay leaf
• 1 tsp thyme
• black pepper to taste
• 1 bunch kale (or spinach) |
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PREPARATION: Heat oil in the large sauce pan. Add the onion and carrots, saute until tender, appx 10 minutes. Add the garlic and saute until fragrant, a few minutes. Add the stock, lentils, ham, ham bone, oregano, bay leaf and thyme. Simmer, covered on low heat for about an hour until lentils are soft. Remove from heat and stir in the kale. Let sit covered for about 5 minutes.
HINTS: If you are not familiar with using Kale, remove the large stalks then break the leaves into bite size pieces. If the soup is too thick, add a little more chicken stock to desired consistency. |