– by Chef Theresa

Lemon Lentil and Kale Soup  

Ingredients

• 2 tsp Olive oil
• 1 large white onion, diced
• 2 carrots, diced
• 3 celery ribs diced
• 3  scapes, finely chopped (or four garlic cloves will do)
• 1 fresh bay leaf
• 1 tbl fresh basil
• 1 tbl fresh thyme
• 1 cup fresh kale packed tightly
• 10 cups chicken or vegetable stock
• 1 cup white wine (pino grigio for me)
• the juice of two lemons (roughly 1/4 cup)
• the zest of one lemon
• salt and pepper to taste

Directions

In an 8 Qt dutch oven over medium heat add oil and onions sauté until transparent (about 3-5 minutes). Add celery, carrots, scape and a pinch of salt. Allow to sweat and become tender (5 minutes).

Add the lentils, basil, thyme, kale, broth and another nice pinch of salt. Bring to a boil then down to simmer and let the lentils cook till tender (30-40 minutes). If the soup thickens up more than you like, add a little water or broth. Once the lentils are tender add the lemon juice, zest and adjust salt and pepper and enjoy!!!!!