Leah's Lentil Soup
(adapted from Family Circle magazine, Feb ’09, pg 156)
2 tablespoons olive oil
1 large onion, coarsely chopped
4 garlic cloves, minced
1/2 teaspoon ground chipotle pepper
1 tablespoon ground cumin
2 teaspoons smoked paprika
6 cups water
2 cups dried brown lentils (soaked 2-6 hours), rinsed and drained
2 cans (14.5 ounces) diced tomatoes (organic, BPA-free can liner)
5 kale leaves, torn or coarsely chopped
1 tablespoon sea salt
Heat the olive oil no hotter than medium heat. Add onion and sauté until the onions start to become translucent. Add the garlic, stirring for 30 seconds, then add the spices, stirring for another minute.
Stir in the water, lentils, and tomatoes. Increase heat and bring to a boil; reduce heat, cover and simmer until the lentils are tender, about 20 minutes, adding water as needed.
Stir in salt and adjust to your taste. Remove pot from heat and stir in the kale leaves.
Can be served alone or with cooked brown rice or barley.