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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe was adapted from my daughter's history book (The Story of the World, Volume 2), of all places - in studying medieval monasteries, we discovered that this could have been a typical monk's supper, It's very satisfying and the flavors come together almost like a minestrone (minus the pasta). I made some changes and added lots more veggies than the original called for (rendering it less authentic, but much tastier!). Ingredients:
3 tablespoons olive oil |
1 medium onion, chopped |
3 stalks celery, chopped |
3 carrots, sliced |
2 garlic cloves, minced |
1 bay leaf |
1 (14 ounce) can petite diced tomatoes |
2 teaspoons italian seasoning |
8 cups water |
1 cup dried red lentils |
3 cups kale or 3 cups spinach, thinly sliced |
2 tablespoons vinegar |
salt & pepper |
Directions:
1. Heat olive oil in large stockpot over medium-high heat. Add onion, carrots and celery and saute for 5 minutes or until onion is tender and fragrant. Add garlic and saute for another minute. Add bay leaf, italian seasoning, tomatoes, water and lentils. Bring to a boil, then reduce to a simmer and cook for approximately 45 minutes to an hour or until lentils are tender. Just before serving, add vinegar and greens and cook just until greens wilt.
2. One could also add mushrooms, potatoes, green beans, etc to suit individual tastes. Excellent served with crusty bread!
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