Comments on: The Healthy $1 Menu: Peasant Lentil & Kale Soup

By: Katie @ Kitchen Stewardship

Katie @ Kitchen Stewardship — Mon, 16 Nov 2009 02:42:05 +0000

I couldn’t help it – I added a pint of home-canned tomatoes for more flavor. Hubby and I like it (more as a side, though) but the kids turned their noses up.

By: Katie @ Kitchen Stewardship

Katie @ Kitchen Stewardship — Sun, 15 Nov 2009 05:30:08 +0000

Going to soak the ingredients for tomorrow’s dinner right now! I thought about trying it in the slow cooker, but the kale would probably get overdone. It’s not like this one is very difficult!
Katie

By: Lauren

Lauren — Fri, 13 Nov 2009 01:40:53 +0000

I made this tonight and my husband and I both enjoyed it! He even went back for another big bowl! We added a good amount of black pepper too.

By: Rachelle

Rachelle — Wed, 11 Nov 2009 13:46:18 +0000

I’ve never had my beans harden soaking them in water and lemon juice, and rinsing them well before cooking and cooking in fresh water. If they aren’t becoming hard, are they ok (nutritionally)?

By: Rayelle

Rayelle — Wed, 11 Nov 2009 02:09:58 +0000

My health food store ordered in kale last week at my request, so I felt beholden to buy 2 bunches instead of the 1 that I needed for my recipe. The same day, you posted this recipe! This is a great simple soup that I almost always have the ingredients on hand for, so I’ll be making this again. I didn’t have brown lentils but managed to cobble together 3/4 cup of green French and 1/4 cup of red. Also, I had a small amount of chorizo that needed a home so I added it to the pot. I bit into a caraway seed in a piece of chorizo and realized that it would make a great alternative seasoning to this soup-worth experimenting!
Thanks a million, can’t wait to see what else you come up with for the $1 meal series!

By: Aelinn

Aelinn — Tue, 10 Nov 2009 01:00:11 +0000

Ooh, I hope this is a long-running series! Now that I’ve gotten the basics of traditional, nourishing foods down… I need to work on frugality!

By: Dana

Dana — Mon, 09 Nov 2009 16:04:02 +0000

I’m still harvesting swiss chard from the garden so I’ll add this to my lentils. I also make my brown rice separately to serve as a topping or on the bottom of a pool of lentils. I add tomatoes and curry to my lentils for extra lycopene for the hubs. My favorite way to serve is with a dollop of plain yogurt, but my college aged daugther loves feta or sprinkling of parmesan cheese.

Thanks for the suggested menu item this week.

By: KimiHarris

KimiHarris — Mon, 09 Nov 2009 15:19:59 +0000

Caroline,

I used regular old brown lentils.

That’s so interesting about not having the acidic addition. Makes me feel better because it rarely worked for me! Thankfully my water is quite alkaline, but it’s good to know about the baking soda. Thanks for sharing!

By: Caroline

Caroline — Mon, 09 Nov 2009 06:19:30 +0000

what kind of lentils did you use? It sounds yummy, I’ll have to try it.

Also, SF says in the next addition she’ll change that, because you can’t cook beans in acid, they toughen up or seize. Its great to soak them in a little baking soda in your water, because it alkalizes your water in case your water is acidic, so that your beans don’t seize.

By: KimiHarris

KimiHarris — Mon, 09 Nov 2009 05:49:29 +0000

It can be surprising how good a simple soup can taste!