There are weeks when I eat just this: smoothie for breakfast, power balls as a snack, and THIS. It makes me feel energetic, and my body is always grateful for a break from grains and excessive dairy through this goodness. I keep it in individual bowls and heat for quick lunches. She’s also a crowd pleaser-good to have on the stove when out-of-town guests are arriving—waiting patiently for hungry friends.
Pesto Lentil Soup
Serves 10
1 tablespoon olive oil (plus extra for serving)
2 small onions, small diced
2 sweet potatoes, peeled and diced
2 pints stewed tomatoes
4 cups water
5 cups kale (any kind will do) rough chopped
1 cup lentils (I prefer French Lentilles du Puy)
½ cup basil pesto
½ teaspoon salt
½ teaspoon pepper
In a large Dutch oven, over medium-low heat, heat olive oil for one minute.
Add onion and saute for five minutes.
Add stewed tomatoes and water, stir and bring to a boil. When boiling, add sweet potatoes, kale, and lentils.
Bring to a rolling boil, then turn down and simmer for 20 minutes or until you get back to it (do laundry! feed kids! write reports!).
Add pesto, salt, and pepper (zucchini or peppers are also good added at this point—if you have them in the house and want a bit more nutrition), stir until dissolved, and serve.
Top with a dab of parm and olive oil.
Find more great food recipes in my second book, Lark Parties! #livinglark
