Warm, filling, healthy, delicious. All of the things you want and need from a winter soup or stew. This has got to be one of my favorite recipes from The Scramble of ALL TIME!!!

We gobbled it up, and I’ve been living on the leftovers all week. It is a fabulous healthy lunch option when you’re in a pinch. I ought to do more of that– make quick and healthy lunch options before I succumb to another PB&J.

I hope you are all getting along swimmingly this week. We have more skiing on the gamut and the dentist appointment is already out of the way! Cheers to hump day!!

XX, Megan

Ingredients

1 Tbsp. extra virgin olive oil
1 yellow onion, diced
3 carrots, halved and sliced
1 1/2 tsp. minced garlic, (about 3 cloves)
1 tsp. ground cumin
2/3 cup pearl or quick-cooking barley
8 cups reduced-sodium chicken or vegetable broth
15 oz. diced tomatoes, with their liquid, plus 1 can water
1/2 cup brown or green lentils
1/2 tsp. salt
5 – 6 oz. kale, chopped, or use spinach or Swiss chard

Directions

In a large stockpot, heat the oil over medium-high heat and when it is hot, add the onions and carrots. Sauté until the onions just begin to brown, about 10 minutes.

Add the garlic, cumin and barley and sauté them for 1 minute until the garlic is fragrant. Add the broth, tomatoes, water and lentils. Cover and bring it to a boil. Reduce the heat, partially cover the pot, and simmer it for 25 minutes, stirring occasionally, until the lentils are tender.

Stir in the salt and the kale, cover and simmer it for 5 – 8 more minutes until the kale is wilted. Serve it immediately, topped at the table with the cheese, if desired, and seasoned with salt and pepper to taste, or refrigerate it for up to 3 days, or freeze it for up to 3 months.

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