Red Lentil and Kale Soup

Another Sunday afternoon and I was making my Leek and Potato soup for dinner. I was at the point where I needed it to simmer until the potatoes were soft but I still wanted to cook. I took a look in the fridge and I had some Kale to use up. I was going to go with the Kale and Spanish Chorizo soup but I didn't have Chorizo so I decided to make up something on the fly and this is what I came up with!




Ingredients:
1 - Cup Beef Broth
1 - Cup Water
1 - Cup Red Lentils
2 1/2 - Cups Kale, Chopped
1 - Red Pepper, Chopped
1 - Tbsp Cumin
Salt and Pepper




Directions:
Add the Beef broth and water to a large pot and bring to a boil.

Rise off the Red Lentils and add to the beef broth once it starts boiling.

Reduce the temperature to low and simmer for about 20 minutes.

 Chop up the Red Pepper.

Chop up the Kale into small pieces.

Add the Red Pepper, Kale, Cumin, Salt and Pepper the Pot.

Cut up some bread to serve on the side.

Scoop and serve!

Potato Carrot and Barley Soup

Sometimes I just like to create. I was making the Moroccan Table Lentils dish for something new to try and I had this feeling that the kids probably wouldn't eat it so I decided to make them a soup.




Ingredients:
6 - Small Potatoes
3 - Medium Carrots
1/2 - Cup Pearl Barley
1/2 - Onion
6 - Cups Chicken Stock

Directions:
Peel the Potatoes and Carrots.

Chop the potatoes, carrots and onion then add to large pot. Rinse the barely and add to the pot.

Add in chicken broth, bring to a boil, then reduce to simmer and cook for 30 minutes.

Serve with buttered bread.

I thought this tasted great as it is but you can add salt and pepper for some added taste.

Moroccan Table Lentils

I saw this recipe on "The Lentil Hunter" and I wanted to try it. It's the perfect dish for dipping with pita bread, naan bread or a nice soft loaf of bread.




Ingredients:
1/2 - Cup Brown Lentils
1/2 - Cup Red Lentils
1/2 - Can Diced Tomatoes
1/2 - Diced Onion
1 - Tbsp Ginger Powder
1 - Tbsp Paprika
1 - Tbsp Cumin
1 - Tsp Turmeric Powder
1 - Tsp Cinnamon
1 - Tsp Black Pepper
1 - Tsp Salt
3 - Cups of Beef Broth
1 - Tbsp of Parley leaves

Directions:
Rinse off the Brown Lentils.

Rinse off the Red Lentils.

Put the Lentils in a large shallow pan.

Add in the Diced Tomatoes.

Add the Onions.

Add the Ginger, Paprika, Cumin, Turmeric, Cinnamon, Black Pepper and Salt.

Pour in the Beef Broth.

Mix together.

Bring to a boil and then simmer for 30 minutes.

Scoop into a bowl and sprinkle with parsley.



Serve with Pita and Naan bread