white bean, mushroom, & kale soup with lentils
the calendar says it's october, which means it's officially fall......or is it? it sure doesn't feel like fall here today where i live. i'm not complaining or anything-but it's just a little strange when the temperature outside is 99 degrees (which is about 20 degrees hotter than the peak days of summer), and you're making soup because well, it's autumn, and that's what you often to do this time of year.....
make soup! i might have just learned a good lesson today: take a look at the weather report (at least in san diego) prior to planning your meals. all the same, the softly simmering soup is really smelling (and looking) delicious- - -we'll just have to enjoy it at room temperature....and maybe turn the fan on high!
ingredients:
- 1 medium onion, cubed
- 1/2 cup organic celery, diced
- 2 medium organic carrots, diced
- 1 cup crimini mushrooms, diced
- 1-2 tsp turmeric
- 1 and 1/2 cup cooked white beans (pre-soak and cook for about 45 minutes to an hour)
- 1 tbs extra virgin olive oil or organic unfiltered coconut oil
- 1/2 cup dry small lentils
- 1 and 1/2 cup tuscan kale, chopped
- 3 cups good quality (homemade) chicken or vegetarian broth
- 2 tbs freshly squeezed lemon juice
- 1 tsp red pepper flakes (spicy)
- in a heavy deep pot heat the oil, then add the diced vegetables and sautee on high for about 5 minutes. add turmeric, red pepper flakes, sea salt & ground pepper (to taste), and sautee another minute or two.
- when the vegetables are browned, add the lentils and broth, bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are cooked and tender.
- add cooked white beans and simmer for another 10 minutes before adding the kale to the pot.
- give the pot a good stir, and allow the kale to cook for at least 20 minutes. taste for salt and pepper, and adjust if necessary. prior to serving add a dash of fresh olive oil and freshly squeezed lemon juice. top with grated parmesan cheese. enjoy, and stay cool-or warm, depending!
