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V Kohlrabi, Kale and Red Lentil Soup
From member and blogger Judee Algazi; Prep time 15 minutes; Cook time 30 minutes; Serves 6 small bowls
Olive oil spray + 1 Tablespoon of olive oil
1 medium to large kohlrabi bulb , peeled and diced
2 carrots, diced or sliced (your choice)
1 cup of diced onion
1 or 2 cloves garlic, chopped
3/4 cup of red lentils, picked over and washed
1 cup of chopped raw kale
2 and 1/2 cups water
4-5 cups of vegetable broth
2 tablespoon of Trader Joe's 21 Salute (a salt free seasoning mix) (or Mrs. Dash or your own concoction of dried herbs)
Cracked pepper to taste
Sea salt at the very end after tasting, only if needed
Spray an eight quart soup pan with olive oil spray. Add onion, garlic, and carrots and sauté for about 3 minutes. Add the olive oil and the kohlrabi. Saute for another 5 minutes on low heat stirring frequently. Add the red lentils, the water and 2 cups of broth. Bring to a boil and then lower the temperature and simmer for about 15 minutes.
Add 2 more cups of broth and continue to simmer. Add seasonings (except salt) and cook until the red lentils are soft and dissolved (about 15 more minutes).
Use an immersion blender to blend the soup 75 %, leaving a small amount of the chunky vegetables. If there is not enough soup add the additional cup of broth. Taste and add salt if needed. Add a small amount of uncooked chopped kale to each bowl. The kale will wilt and soften in the in the hot soup.