When I first looked at this recipe I had a brief moment of horror. I’m a decent cook and have been around for a while but the first ingredient listed was EVOO. EVOO?? Omg what is that?? I pride myself on selecting simple recipes that include ingredients that most people have on hand in their pantries. But EVOO?? Thank goodness for Google. I didn’t have to shame myself and ask somebody. When I typed it in this is what I learned: EVOO means Extra Virgin Olive Oil. If anyone had been within earshot they would have heard my embarrassed laugh as I stood shamefully in my kitchen. On the bright side, I guess it is always good to be humbled, right? In addition, I also learned that Puy lentils are green lentils and that a Dutch oven is a heavy stew pot. So that’s your lesson in ‘Chef Speak’ for the week. Your welcome! 🙂
That being said, this Kale Lentil Soup tastes as good as it looks, maybe even better. I actually used an entire bag of organic kale instead of 1 ½ cups (from Trader Joe’s of course) and added 3 garlic chicken sausage links (also from TJs) cut up which is literally out of this world! I love the idea of vegan food but the addition of the chicken sausage makes this more of a meal and it’s still a really healthy dish. The combination of curry, cumin, thyme and a few red pepper fakes are so fragrant and flavorful, your kitchen will smell amazing and your taste buds will be singing.
Enjoy this delicious YUM!