Lentil and Kale Stew (Jiko)

By ArmySister

from Jiko, Animal Kingdom Lodge

Ingredients

• 1 pound petite French lentils
• 2 teaspoon sea salt, divided
• 1/2 cup olive oil
• 1 bay leaf
• 1 cup chopped onion
• 2 stalks celery, washed and chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, mashed
• 6 ounces kale, washed and thinly sliced
• 5 tomatoes, peeled and chopped
• 3 14.5 ounce cans fat-free chicken broth
• 1 cup fresh parsley, chopped
• 1 teaspoon freshly ground black pepper
• freshly grated Parmesan cheese
• extra virgin olive oil

Details

Servings 8

Preparation

Step 1

Rinse lentils and pick over for small rocks or pieces of hull. Place lentils in a soup pot and cover with water; add 1 teaspoon of the sea salt. Bring to a boil and cook for five minutes. Drain, rinse, and set aside.
In the same pot, heat the olive oil with the bay leaf, onions, celery, carrots, and garlic. Stir in kale; simmer five minutes. Add tomatoes. Add cooked lentils, chicken stock, and remaining sea salt. Bring to a boil; lower the heat and simmer, partially covered, for 15 minutes.
Add parsley and black pepper. Season to taste. Top with grated Parmesan cheese and olive oil, if desired.
Cook's Note: if you can't find kale, use chard or spinach. The tiny French green lentils, available at specialty stores and in bulk at many natural food stores, have a more delicate flavor than brown lentils, and keep their shape and color. This soup tastes better a day after it’s made.