Veggie Lentil Soup

Adapted from Life Made Simple

 

INGREDIENTS: 

• 2 tablespoons oil
• 1 large onion, diced
• 1 bunch celery, sliced
• 6 cloves garlic, minced
• 1 pound carrots, sliced
• 18 cups water
• 4 heaping tablepoons no chicken broth powder
• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon marjoram
• 2 teaspoons rosemary
• 1/2 teaspoon paprika
• 4 teaspoons red wine vinegar
• 3 teaspoons salt 
• 1 - 16 ounce bag split peas, rinsed
  
• 1 - 16 ounce bag brown lentils, rinsed
• 1 butternut squash, cubed (about 6 cups)
• 1 celeriac, cubed
• 1 bunch kale, stems removed and frozen in plastic bag

METHOD: 

• In a large stock pot heat oil, add onion, celery and carrots and saute until tender.
• Add garlic and cook until fragrant, about 1 minute.
• Pour in water, add spices, salt, vinegar, split peas and lentils.  Bring to a boil.
• Reduce heat and simmer, covered, 30 minutes.
• Add butternut squash and celeriac; simmer for an additional 30 minutes.
• Pulse a few times with an immersion blender to make soup a little creamy.
• Take kale out of freezer, squeeze bag to break up frozen kale and pour into pot.
• Simmer an additional 5 minutes.
  

 

 

Lentils and Sausage

INGREDIENTS:

• 1 pound lentils, rinsed
• 10 cups water
• 3 not chicken bouillon cubes
• 1 package Tofurkey Italian sausage, halved and sliced
• 8 oz orzo pasta
• 2 cups diced tomatoes
• 1 bunch kale, stemmed and chopped

METHOD:

• Bring water, lentils and bouillon to a boil; simmer 15 minutes or until lentils are almost tender
• Add sausage, orzo, tomatoes and kale
• Simmer another 10 minutes
• Salt to taste

White Bean Stew with Pumpkin and Kale

Adapted from Healthy Green Kitchen

INGREDIENTS:

• 2 cups dried white beans, soaked
• 2 bay leaves
• 1 onion
• 4 cloves garlic, minced
• 3 ribs celery,sliced
• 3 carrots, sliced
• 1/2 teaspoon salt
• 2 cups sugar or cheese pumpkin puree
• 1 bunch kale, stems removed and sliced
• 5 cups water

METHOD:

• Put beans in large soup pot, cover with water by 2 inches, bring to boil and boil for 10 minutes
• Skim off foam, lower heat, add bay leaves and 1/2 of the onion cut in wedge
• Simmer for an hour or until beans are tender; remove bay leaves and onion; drain
• Saute garlic and the other half of the onion, chopped, in oil
• Add celery and carrots and salt, saute 5 more minutes
• Add water and vegetables to beans and bring to a boil
• Stir in kale and pumpkin puree and continue cooking 20-30 minutes until vegetables are tender

Pasta with Sausage and Kale

Adapted from Giant Food Stores

INGREDIENTS:

• 2 red onions
• 2 fennel bulbs, trimmed
• 2 cloves garlic, minced
• 2 tablespoons oil
• 1 teaspoon dried oregano
• 1 bunch kale, stems removed and sliced
• 1 pound Tofurky Italian Sausage, sliced
• 8 oz curly pasta

METHOD:

•  Preheat oven to 400 degrees
• Cut onion into wedges and fennel into 1/2 - 1 inch pieces
• Combine onion, fennel, oil, garlic and oregano
• Spread on parchment paper lined baking sheet
• Roast for about 25 minutes or until tender
• Meanwhile cook pasta in boiling salted water adding in kale when the water returns to a boil
• Heat a small amount of oil in a skillet and fry the sausage for about 5 minutes
• Combine pasta, sausage and vegetables

Spicy Sausage Pasta with Greens

Adapted from Cook for Your Life

INGREDIENTS:

• 1 package whole wheat pasta
• 1 bunch kale
• 1 bunch beet greens and stems
• 1 tablespoon oil
• 5 garlic scapes, sliced into 1/4 inch pieces
• 1 package Tofurky Italian Sausage, cut into 1/4 inch pieces

METHOD:

• Put a large pot of salted water on to boil. 
• Strip leaves from the stalks of kale, discard stalks
• Cut leaves from beat green stems, slice stems and reserve separately
• Wash and chop all leaves, drain
• Put pasta in boiling water; return water to boil for a minute or two
• Add in leaves, return to boil and cook for the remainder of pasta cooking time; drain reserving 1 cup liquid
• In pasta pot, heat oil, add beet stems, garlic scapes and sausage; saute
• Add 1/2 cup pasta water, cover and boil for a few minutes until scapes and stems are tender
• Remove from heat, stir in drained pasta and greens adding more cooking water if needed
• Salt to taste

Lentil Stew with Winter Vegetables

 

Adapted from MyRecipes.com

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, chopped
• 1 cup lentils, rinsed
• 4 cups water
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 medium rutabaga (2 cups diced)
• 1 medium gold beet (2 cups diced)
• 1 small carnival squash (2 cups diced)
• 1 bunch kale, chopped
• 1/2 cup minced parsley
• salt

METHOD:

• Cook onion in oil until transparent, about 3 minutes
• Add lentils, water, thyme and rosemary; bring to a boil
• Add rutabaga, beet and squash, return to a boil, lower heat and simmer 20 minutes, covered
• Stir in kale and cook an additional 10 minutes, covered
• Stir in parsley and salt to taste

NOTES:
Makes 9 cups at 170 calories per cup

Kale and Butternut Squash Soup

Adapted from The Lemon Bowl

INGREDIENTS:

•  2 links of Tofurky Italian Sausage, sliced and quartered
• 1-2 teaspoons oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 8 cups water
• 1 butternut squash, peeled and diced
• 1 bunch kale, roughly chopped
• 3 cups cooked navy beans
• salt

METHOD:

•  Heat oil in skillet, add Tofurky sausage, onion, garlic and bell pepper; cook about 5-7 minutes 
• Add water and bring to a boil
• Add butternut squash, return to boil and simmer, covered, for 15-20 minutes or until butternut squash is soft
• Stir in kale and simmer about 5 minutes until wilted
• Add beans 
• Salt to taste

Spicy Lentils with Sweet Potatoes and Kale

Adapted from Eat, Live, Run

INGREDIENTS:

• 2 teaspoons oil
• 1 large onion, diced small
• 3 carrots, diced small
• 2 small or 1 large sweet potato, diced small
• 2 ribs celery, diced small

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• 1/2 cup water
• 2 teaspoons dried rosemary
• 1/2 teaspoon red chili pepper flakes

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• 5 cups water
• 2 vegetable bouillon cubes
• 1 1/2 cups dried green lentils
• 1 bunch kale, stalks removed and chopped

METHOD:

• Heat oil in stock pot, add onion, carrots, sweet potato and celery and cook for 6 minutes
• Combine 1/2 cup water, rosemary and pepper flakes in blender
• Add blended spices with remaining ingredients; bring to boil
• Reduce heat and simmer 30 minutes or until lentils are tender and have absorbed most of the water
• Season with salt

Tuscan Kale and Celeriac Soup

Adapted from Womenio.com

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, diced
• 4 carrots, diced
• 1 large celeriac, peeled and diced
• 2 russet potatoes, unpeeled and diced
• 2 cups tomatoes, peeled and chopped
• 8 cups water
• 2 vegetable bouillon cubes
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 bunch kale, ribs removed and chopped
• 3 cups cooked pinto beans

METHOD:

• Saute onions, carrots and celeriac in oil for 5-10 minutes
• Add potatoes, tomatoes, water, bouillon, oregano and basil
• Cover, bring to a boil, lower heat and simmer about 15 minutes until vegetables are almost tender
• Add kale and simmer 5-10 minutes more until kale is tender
• Stir in beans

Kale Chips

Adapted from The Healthy Eating Site

INGREDIENTS:

• 1 bunch kale
• 2 tablespoons organic extra virgin olive oil
• 1 tablespoon nutritional yeast
• 1 teaspoon organic apple cider vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon tumeric
• 1/2 teaspoon sea salt (maybe a little less since it seemed a little too salty)
• dash cayenne pepper

METHOD:

• Remove kale stems, tear leaves into chip-size pieces, wash and dry in salad spinner
• Combine all other ingredients
• Pour over kale pieces and combine evenly with hands
• Spread kale as evenly as possible on dehydrator sheets
• Dehydrate at 115 degrees for 4-6 hours

Spiced Red Lentil, Tomato and Kale Soup

Adapted from Oh She Glows

INGREDIENTS:

• 1 tablespoon oil
• 1 sweet onion, diced
• 4 cloves garlic, minced
• 2 1/2 teaspoons ground cumin
• 4 teaspoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 9 Roma tomatoes, peeled and diced
• 8 cups water
• 3 cubes vegetable bouillon
• 2 cups red lentils, rinsed
• 1 large bunch kale leaves, sliced

METHOD:

• In a large soup pot, saute onion in oil until translucent
• Add garlic and saute a few minutes longer
• Stir in spices
• Stir in tomatoes with juice, water, bouillon and lentils
• Bring to boil, reduce heat and simmer for 20 minutes until lentils are tender
• Stir in kale and continue cooking a few minutes until kale is wilted and tender

Pasta with Eggplant and Kale

Adapted from Sprout Farms

INGREDIENTS:

• 2 small/medium eggplants
• 1 bunch kale
• 4 tomatoes

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• 1 tablespoon oil
• 1 tablespoon Earth Balance spread
• 1 onion, diced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon red pepper flakes, crushed
• 1/2 teaspoon salt
• 3 cloves garlic, minced

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• 1/2 box mini penne or other small pasta

METHOD:

• Peel and slice eggplant into 1/2 inch slices; lay slices on clean towel and sprinkle with salt
• Start heating water for pasta; when it starts to boil, dunk washed tomatoes in for about 20 seconds until peel cracks, remove and dunk in cold water then remove peel, chop and set aside, keep boiling water covered and lower heat to keep hot for cooking pasta later
• Heat oil in large pot, add onion and saute until onion is soft, about 10 minutes
• Add spices, salt and garlic and saute a few minutes longer
• Rinse eggplant and dice into 1/2 inch pieces, add to onion mixture and cook 15 minutes, stirring occasionally
• While eggplant is cooking, remove kale leaves from stems, wash and chop 
• Add kale and chopped tomatoes to eggplant, cover and cook about 10 minutes, stirring occasionally, until kale is wilted and tender; cook pasta in boiling water while kale is cooking
• Add pasta to vegetable mixture and stir until combined

Kale Soup with Dill

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, chopped
• 3 garlic scapes, cut into 1/2 inch pieces (or 2 cloves minced garlic)
• 6 cups water
• 2 vegetable bouillon cubes
• 3 carrots, diced
• 3 potatoes, diced
• 1 bunch broccoli stems, diced
• 1 bunch kale, leaves only, chopped
• 1/4 cup chopped fresh dill

METHOD:

• Saute onion in oil until almost translucent; add in garlic scapes and saute a few minutes longer
• Add water and bouillon and bring to a boil
• Stir in potatoes, carrots and broccoli stems; simmer for 25 minutes or until tender
• Stir in chopped kale and cook a few minutes until tender and wilted
• Season to taste with salt
• Stir in chopped dill 

Red Lentil Soup with Sweet Potatoes and Kale

Adapted from Eating Clean Recipes

INGREDIENTS:

• 1 tablespoon oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 5 cups water
• 1 cup red lentils, rinsed and drained
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons paprika
• 3/4 teaspoon ground cumin
• 1 large sweet potatoes, peeled and cubed 
• 1/2 bunch fresh kale leaves, stems removed and chopped

METHOD:

• Cook onion in oil for 5 minutes until softened
• Add garlic; cook and stir 30 seconds until fragrant but not browned
• Add water, lentils, salt, and spices
• Bring to boiling; reduce heat 
• Simmer, uncovered, 10 minutes
• Add sweet potatoes; simmer 10 to 15 minutes until sweet potatoes are just tender 
• Add kale, simmer about 5 minutes more or until kale is wilted and tender

Rutabaga and Kale Stew

Adapted from Eating Out Loud

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 carrots, cubed
• 3 cloves garlic, minced
• 1 large bay leaf
• 2 1/2 teaspoons ground cumin
• 8 cups water
• 2 vegetable bouillon cubes
• 2/3 cup barley, soaked overnight in 1 1/2 cups water
• 2/3 cup lentils, soaked 3 hours in 1 1/2 cups water
• 1 rutabaga, peeled and cubed
• 1 bunch kale, coarsely chopped
• salt and pepper to taste

METHOD

• In a large soup pot cook onions and carrots in olive oil until onions become transparent
• Add garlic, bay leaf and cumin; stir to combine
• Add water, bouillon cubes and barley with soaking water and bring to boil; cover and simmer 25 minutes
• Add lentils with soaking water and rutabagas; bring to boil; remove bay leaf
• Stir in kale until wilted, bring to boil and simmer, covered, for 30 minutes or until vegetables are tender
• Season with salt and pepper to taste

Root Stew

Recipe adapted from Eating Well.

INGREDIENTS:

• 4 teaspoons olive oil, divided
• 12 ounce package Lightlife Smart Sausages Italian Style 
• 1 large onion, diced
• 1 celeriac, peeled and diced (click here for how to prepare celeriac)
• 3 turnips, peeled and diced
• 3 large carrots, peeled and diced
• 4 cloves garlic, minced
• 2 teaspoons dried sage
• 4 cups vegetable broth or bouillon
• 1 bunch kale, stems removed, leaves chopped or thinly sliced

METHOD:

• Heat 2 teaspoons olive oil in stock pot over medium heat
• Add sausages and cook until browned on all sides, 5-6 minutes
• Transfer to plate and let cool
• Heat remaining 2 teaspoons olive oil in same stock pot
• Add onions, cook stirring occasionally until barely tender, about 4 minutes
• Add celeriac, turnips and carrots; stir and cook for 5 minutes
• Add garlic and sage; stir and cook until fragrant, about 30 seconds
• Add broth or water and bouillon cubes and bring to simmer, stirring often
• Cut sausages in half lengthwise, each half lengthwise again, then slice into 1/2 inch pieces
• When stew starts to simmer, stir in sausage and kale; return to simmer and stir until kale wilts down
• Cover and simmer over low heat for 30 minutes, stirring occasionally, until vegetables are tender