Kale and Lentil Soup

Kale and Lentil Soup
Serves: 8-10
  • ½ lb ground beef
  • ½ onion, chopped
  • 2 large carrots, peeled and diced
  • 1 stalk celery, diced
  • ½ green pepper, seeded and diced
  • 2 cloves garlic, minced
  • S & P (TT) to taste
  • 2 Tbsp tomato paste
  • 1 Tbsp sugar
  • 1 cup lentils, rinsed well
  • 2 beef bouillon cubes
  • 1 chicken bouillon cube
  • 6 cups cold water
  • 1 bunch kale, de-stemmed and chopped
  1. In a large sauté pan, brown beef and drain well.
  2. Set aside and add 1 Tbsp butter. Sauté onion, carrots, celery, green pepper and garlic until softened, around 5 minutes.
  3. Add tomato paste and sugar, stir to combine. Add water, lentils, cooked ground beef and bouillon cubes. Stir and add kale.
  4. Cover and simmer, stirring occasionally, until kale is softened and done, approximately 45 minutes.
  5. Taste for seasoning (S&P) and adjust.

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