Kale and Lentil Soup with Gluten Free Popovers

This soup was so easy and hit the spot on a chilly fall night!  The kids love to play outside with the neighbors when they get done with their homework.  They are usually out there until we drag them in for dinner.  That's good because pretty soon the snow will be here and we will be held captive in our home for months.  I exaggerate, but you cold weather people know exactly what I'm talking about.  The point is, when it's cold outside nothing beats coming in to something warm cooking on the stove. 

I found this searching for healthy soups online at Girl Makes Food.  You can click the link for her recipe.  The only changes I made were substituting dried oregano for parsley (because I was talking on the phone and grabbed oregano instead of dried parsley), 3 cups frozen chopped kale instead of fresh (because I always have it in the freezer), regular lentils instead of red (because I had them in the pantry), and no red pepper flakes since the kids and I are wimpy.  The boys loved the soup.  It's great because it can be made in about a half hour if you have the ingredients on hand.

Ingredients

8 cups Vegetable Broth-I used organic from Costco

1 1/2 cup Red Lentils (rinsed)- I used Meijer's Natural lentils (not red)

2 Carrots

2 Onions

1 bunch of Kale-I used Organic Chopped Frozen Kale

1 clove Garlic

1/4 tsp Red Pepper Flakes (optional)-skipped this

1 T Parsley-added dried oregano (oops!)

Zest of 1/2 Lemon

You put the veggies and lentils into the pot with the broth.  Bring to a boil, then simmer for 15-20 minutes.  I did 20.  Add the seasoning and lemon zest when you turn off the burner.  It's just that easy!

The only changes I will make next time is to add more carrots.  It didn't seem like enough, my boys agreed.  I'm sure fresh parsley would be perfect.  I just hope I remember next time!  And don't take a phone call.  

This soup is gluten free and vegan!

I served this with gluten free popovers from my Gluten Free on a Shoestring cookbook.  Click the link for the recipe.  Mmmmm....  The popovers are GF, but not Vegan since it has eggs.  I'm thinking you could use an egg substitute.  It's a very simple recipe, so try it.  Let me know if you do make it vegan and I'll update my page.