Back in my college days I was a vegetarian. I mean, who wasn’t a vegetarian for at least a little while in college though, right?
I grew up in a strictly meat and potatoes (and dessert every night) kind of family, so straying from that formula was definitely a learning experience. I was on my own for the first time and I wanted to express myself as the “independent” young adult that I was… or something like that.
I don’t know.
I was 18.
Who are you to judge me?
I think that out of my whole family my grandmother had the hardest time wrapping her head around my new dietary choices. I mean, most of the family was sort of just like, “why?”, and rolled their eyes, but the first time I went home for Thanksgiving my poor grandmother was completely beside herself.
This was well before the bacon-ization of America and most of the sides at the table were totally vegetarian friendly, so I bellied up to the table and piled my plate high with squash and beans and potatoes and biscuits and corn and all sorts of amazing things. Grandma just couldn’t (or wouldn’t) accept that I was satisfied or full without having turkey and stuffing and gravy. She kept asking if I was okay and offering to go get me something else to eat.
Personally though, I was thrilled with all the different sides and it was one of the best meals I’d had in a long time. Grandma wasn’t buying it though.
Back at college I was doing my best to try new things, and was eating all sorts of things that I was unfamiliar with up until that point.
Crispy fried bean curd (basically general tso’s tofu) was one of my new favorite things at the Chinese restaurant on Main St., and a vegetarian chili made with TVP or “texturized vegetable protein” at the neighborhood health food store was a lunchtime staple in my diet. I also ate a lot of BK Whoppers without the meat. No veggie burger, just a Whopper with no meat. Don’t knock it till you try it.
One thing that I never quite got into though, was lentils.
Something about lentils just conjured images of dusty old hippies gnawing on sprouted mung beans in some commune somewhere. While I was actually really into Phish and the Grateful Dead, the lentils (and the mung beans) didn’t appeal to me.
It wasn’t until much later, after meat found it’s way back into my life, that I tried lentils. My years as a vegetarian taught me a lot about how to make a tasty & filling meatless meal, and that I should always be open to trying new things.
There was a time shortly after I moved to Brooklyn when I was out of work for a little bit and a good friend found herself out of work at the same time. We decided to save money by cooking big cheap meals together that we could share and eat for a few days. We came across a recipe for a pureed french lentil soup, and given that lentils are like a buck a bag, we decided to go for it.
It was love at first bite and for years that was my go to lentil soup recipe.
Lately though, I’ve been wanting to try something different. Something new. I figured that I might add some diced tomatoes to the soup for a bit of brightness and acid, and throw in some lacinato kale for texture and color and to make the soup feel even healthier and more substantial.
This is just the kind of thing I crave this time of year. A hearty, healthy, filling soup to warm my old bones on a cold winter night. Tender veggies, earthy al dente lentils, chewy dark green kale, bright acidic tomatoes, a bit of heat from the chili flakes, and fresh green parsley. Just perfect.
While this soup would probably fall under the “healthy” category, I promise that it doesn’t taste like health food. No dusty hippie communes here, just bright, delicious, hearty soup. And even though this soup is technically vegan, you won’t miss the meat at all. This soup is so thick and hearty it’s practically a stew!
Hearty Kale and Lentil Soup
2 cups diced onions (1 large onion)
1 cup sliced carrots (about 3 carrots)
1 cup sliced celery (about 3 to 4 stalks)
Salt and pepper to taste
4 to 6 cloves garlic, finely chopped or crushed
one 28oz can diced tomatoes
1 cup dried green or brown lentils
6 cups vegetable or chicken stock
1 bunch Lacinato kale, ribs removed and roughly chopped (about 4 cups)
1/2 cup roughly chopped fresh parsley
4 teaspoons apple cider vinegar
Heat olive oil over medium high heat in a large heavy stockpot or dutch oven. Add onions, carrots, and celery, & season with salt and pepper. Sauté until onions are soft and translucent, about 5 minutes. Add garlic and sauté one minute more. Add tomatoes and simmer for about 5 minutes to concentrate their flavor. Add lentils and stock and bring to a boil. Reduce heat, cover, and simmer for 25 minutes, stirring occasionally. Add kale and parsley and simmer 5 minutes more. Check that lentils are tender. Add vinegar, taste, and adjust seasoning if necessary.
Serve with a sprinkle of fresh parsley and some nice crusty bread. A bit of parmesan cheese could be a nice touch too.