Bay & Champion: Kale Addict

1) I’ve been meaning to revisit the lentil soup I made at the beginning of the summer because it’s become such a focal point in my week it’s hard not to mention. I’ve made a pot nearly every Sunday since the beginning of July – it makes the perfect amount for a Sunday afternoon snack and three to four work lunches. I’ve been consistently adding on to Heidi’s original recipe, starting with the Sunday in August that I randomly had an extra boiled potato sitting in the fridge, to a Sunday last month that I had some extra stalks of celery. I think I’ve finally perfected it, though, by the addition of:

a) Muir Glen’s Fire Roasted Tomatoes with Green Chiles (for the canned tomatoes);
b) A spoonful of salsa over the top of the warm soup; and
c) A beer if its sunny, a good glass of wine if it’s not.

Here's how it goes:

Sometime around 2:00 on Sunday afternoons, I bring a pot of water to a boil, drop a medium sized Yukon Gold potato in and let it cook for 25 minutes. Once it has, I immediately stick it in the refrigerator to chill. Then, I get out a soup pot and bring 6 cups of water to a boil. I add 2 cups of lentils and let them cook for 20 – 25 minutes. While they’re cooking, I roughly (and I mean roughly – I love chunks) dice a red onion, chop a few sticks of celery, and rinse a head of kale. I’ve found that you can savagely grab handfuls of kale off of the stem and rip the leaves in your hands instead of bothering with cutting the stem out and chopping it uniformly. I don’t know why I’ve never put carrots in, but anything your heart desires can be chopped at this point. Chop the cooled potato in to large chunks as well. When the lentils are done, drain them and bring the pot back to the stove. Add oil and let it heat before adding the onions. Saute the onions for a few minutes, then add the celery or carrots, etc. and some salt. Saute for a few more minutes before adding the lentils, a 28oz. container of diced or crushed tomatoes, 2 cups water and the potato. Let the mess come to a boil before finally adding the kale. I work in bunches – letting a handful of kale wilt and become incorporated before adding another handful. That’s it! It’s amazing, and I say that after eating it nearly every day for the past four and a half months. I’ve been adding kale to just about everything lately. It goes wonderfully with pasta, for example, as a pizza topping, and added into baked dishes.

2) I am a meat eater that doesn’t eat a lot of meat. After a couple years of no meat to a few more “avoiding meat” I’ve come to start cooking meat (a gigantic step) while still aiming toward a mostly meatless lifestyle. And though I can’t wait for the day that I roast a turkey for my own Thanksgiving, I was delighted to find this idea for a Vegetarian Thanksgiving last week (find the recipe here). Tofurky and other fake meats have never sat well with me. This gorgeous, autumn-themed bread pudding (with loads of kale) is by far more palatable and festive.

To be honest, last night's attempt needed a little something – perhaps a shot of chile oil or a drizzle of arugula pesto? But overall, it's a winner, whether you’re a turkey eater or not.

3) A little bit of Bellingham in Fall: