Kale and Lentil Soup

One thing I love to make is soups. They are easy and rather quick if you use canned stock, but since I like to make my stock from scratch it only takes an extra 45 minutes to make stock. For extra favor I like to sauteed all of my vegetables and then add to the stock.

Prep time: about 30 minutes
Cooking time: 45 minutes. Home made stock 90 minutes
Serves: 10 or more

Stock
In a 16 quart stock pot, add about 5 pound of chicken parts (I prefer no skin). Fill pot half way with cold water (about 96 oz. or 3 quarts.) Put pot on the stove top and bring to a boil on medium heat and turn down to low and simmer for 40 minutes. Remove any scum that comes to the surface. Add about 1 tablespoon of salt, 2 tablespoon of white vinegar (vinegar will encourage minerals to be extracted from bones) and 1 teaspoon of pepper to taste. Once stock is finished, remove chicken, cool and shred chicken into bite sizes pieces to be added to soup later or to be used in another dish.  If you are planning to use canned stock, use 3 – 32 oz boxes of low sodium and low fat chicken, vegetable or beef stock.

Soup Ingredients
1/2 bag of chopped kale
1 large onion, diced
5 medium carrots, sliced
3 large ribs of celery
1 cup of thinly sliced cabbage
2 medium size roasted sweet potato, cut in bite size chunks (roasted in the oven.)
4 links of cooked chicken sausages, sliced thin (We like the hot ones, but mild work well, too. You may also want to omit or use fewer if you are planning to add the cooked chicken from the stockpot)
2 – 16 oz cans of lentil
1 c sliced cabbage
2 bay leaves
3 cloves of garlic, chopped
2 cups of reserved chicken meat (optional)
Salt and pepper to taste

Directions
Sauteed all vegetables in a skillet covered with 3 tablespoon of olive oil and 3 chopped garlic cloves until golden brown or you can oven roast at 400 degrees for 30  minutes. Add to the kettle of hot soup stock and add remaining ingredients and cook until tender (about 30-45 minutes on low heat.)

Season with salt and pepper and serve with a salad. Yum!

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About the recipe creator – HelenChinLui is a Certified Reflexologist, Certified Energy Medicine and Reiki Practitioner. She is the founder and owner of the HealingPlaceMedfield, MA. She specializes in helping adults and children to find long-lasting relief from chronic pain, digestive issues and heal hormonal imbalances naturally.

If you would like to schedule a FREE 60-minute consultation to learn how Reflexology, energy medicine and Reiki can help you to find long last relief call (508) 359-6463.

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