Lemony Red Lentil Soup with Lacinato Kale

21_MG_5718You do not need to soak lentils and can prepare this soup on the spur of the moment. Lemon juice and lacinato kale make it sparkle.

Serves 6 – 8

2 cups (480 ml) red lentils, rinsed
¼ cup (60 ml) quinoa, rinsed
9 cups (2,2 l)water
1 onion, chopped
3 carrots, quartered lengthwise, sliced crosswise
1 table spoon of olive oil
4 cloves garlic, cut into thick slices
1 teaspoon of olive oil
½ bunch lacinato kale, cut into ½“ (1.5 cm) strips
salt, pepper to taste
cayenne pepper to taste
½ lemon juice

1 Boil the lentils and quinoa in the water for 15 min
2 Sauté onion and carrots in olive oil for 10 min – add to soup
3 Sauté garlic in olive oil until golden – add to soup
4 Add kale to soup and let simmer for 5 more minutes
5 Season with salt, pepper, cayenne pepper and lemon juice