Ingredients
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1 cup red lentil
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2 cups water
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1/4 cup chopped onion
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1/4 cup chopped green pepper
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1/4 cup chopped celery
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1 cup kale
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1 (8 ounce) can tomato sauce
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1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce
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salt
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pepper
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1 garlic clove, chopped
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1/4 cup chopped carrot
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2 teaspoons italian seasoning mix
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1 teaspoon vegetable bouillon granules
Instructions
- Chop all vegetables. Take leaves off of kale and shred into smaller pieces.
- Put everything into a saucepan. Cover and cook at medium heat for 30 minutes.
- If you like crunchy celery, don't put it in till ten minutes before the end of cooking time. Otherwise, toss it in at the beginning.
- You can put the kale in right away, but I prefer to blanch mine first (1 minute in boiling water) to remove any bitterness. I don't add the kale till about ten minutes before the end.