“Taste and see that the Lord is good” - Psalm 34:8
There’s something sacred about sharing a warm, nourishing meal. Just as Jesus fed the multitudes with simple loaves and fish, this humble yet hearty soup reminds us that God’s provision is always enough. Lentils, a biblical staple, symbolize sustenance and endurance, while kale brings the goodness of God’s creation to our table. As you stir this soup, may it be a moment to reflect on His blessings, and as you share it, may it bring comfort, warmth, and a reminder of His abundant love.
There’s something sacred about sharing a warm, nourishing meal. Just as Jesus fed the multitudes with simple loaves and fish, this humble yet hearty soup reminds us that God’s provision is always enough. Lentils, a biblical staple, symbolize sustenance and endurance, while kale brings the goodness of God’s creation to our table. As you stir this soup, may it be a moment to reflect on His blessings, and as you share it, may it bring comfort, warmth, and a reminder of His abundant love.
- Chef Chris Kizer
Hearty Lentil and Kale Soup
Hearty Lentil and Kale Soup
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 ½ cups dried green or brown lentils, rinsed
- 8 cups vegetable broth
- 2 tsp dried thyme
- 1 bay leaf
- 4 cups kale, stems removed and chopped
- Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened (5-7 minutes).
2. Stir in garlic and cook for another minute.
3. Add lentils, broth, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30-35 minutes, or until lentils are tender.
4. Stir in kale and cook for an additional 5 minutes.
5. Remove the bay leaf, season with salt and pepper, and serve.
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened (5-7 minutes).
2. Stir in garlic and cook for another minute.
3. Add lentils, broth, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30-35 minutes, or until lentils are tender.
4. Stir in kale and cook for an additional 5 minutes.
5. Remove the bay leaf, season with salt and pepper, and serve.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 ½ cups dried green or brown lentils, rinsed
- 8 cups vegetable broth
- 2 tsp dried thyme
- 1 bay leaf
- 4 cups kale, stems removed and chopped
- Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened (5-7 minutes).
2. Stir in garlic and cook for another minute.
3. Add lentils, broth, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30-35 minutes, or until lentils are tender.
4. Stir in kale and cook for an additional 5 minutes.
5. Remove the bay leaf, season with salt and pepper, and serve.
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened (5-7 minutes).
2. Stir in garlic and cook for another minute.
3. Add lentils, broth, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30-35 minutes, or until lentils are tender.
4. Stir in kale and cook for an additional 5 minutes.
5. Remove the bay leaf, season with salt and pepper, and serve.
Other Recipes
January 2025
Shepherd's Harvest Pie
Ingredients
For the filling:
For the topping:
Instructions
1. Preheat oven to 375°F (190°C).
2. Cook the filling:
3. Prepare the mashed potato topping:
4. Assemble the pie:
5. Bake:
6. Serve:
Ingredients
For the filling:
- 1 lb ground beef, lamb, or turkey (or 2 cups cooked lentils for vegetarian)
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 carrots, diced
- 2 parsnips, diced
- 1 cup butternut squash, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef or vegetable broth
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
For the topping:
- 3 large russet potatoes, peeled and chopped
- 2 tbsp butter or olive oil
- 1/3 cup milk (or dairy-free alternative)
- Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Cook the filling:
- In a large skillet, heat olive oil over medium heat.
- Add the ground meat (or lentils) and cook until browned. Remove from the pan and set aside.
- In the same pan, sauté the onion, carrots, parsnips, and butternut squash until slightly softened, about 5 minutes. Add garlic and cook for another minute.
- Stir in the tomato paste and cook for 2 minutes. Return the meat (or lentils) to the skillet, then add the broth, thyme, and rosemary. Simmer for 10 minutes, allowing the flavors to meld.
- Season with salt and pepper.
3. Prepare the mashed potato topping:
- Boil the potatoes in salted water until fork-tender, about 15 minutes.
- Drain and mash with butter, milk, salt, and pepper until smooth.
4. Assemble the pie:
- Pour the filling into a baking dish, spreading it out evenly.
- Spoon the mashed potatoes over the filling, smoothing it out to cover completely. Use a fork to create ridges for a decorative touch.
5. Bake:
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the topping is golden brown.
6. Serve:
- Let the Shepherd’s Harvest Pie cool slightly before serving. Enjoy it as a reminder of the blessings in every season.
Other Recipes
January 2025
Shepherd's Harvest Pie
Ingredients
For the filling:
For the topping:
Instructions
1. Preheat oven to 375°F (190°C).
2. Cook the filling:
3. Prepare the mashed potato topping:
4. Assemble the pie:
5. Bake:
6. Serve:
Ingredients
For the filling:
- 1 lb ground beef, lamb, or turkey (or 2 cups cooked lentils for vegetarian)
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 carrots, diced
- 2 parsnips, diced
- 1 cup butternut squash, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef or vegetable broth
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
For the topping:
- 3 large russet potatoes, peeled and chopped
- 2 tbsp butter or olive oil
- 1/3 cup milk (or dairy-free alternative)
- Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Cook the filling:
- In a large skillet, heat olive oil over medium heat.
- Add the ground meat (or lentils) and cook until browned. Remove from the pan and set aside.
- In the same pan, sauté the onion, carrots, parsnips, and butternut squash until slightly softened, about 5 minutes. Add garlic and cook for another minute.
- Stir in the tomato paste and cook for 2 minutes. Return the meat (or lentils) to the skillet, then add the broth, thyme, and rosemary. Simmer for 10 minutes, allowing the flavors to meld.
- Season with salt and pepper.
3. Prepare the mashed potato topping:
- Boil the potatoes in salted water until fork-tender, about 15 minutes.
- Drain and mash with butter, milk, salt, and pepper until smooth.
4. Assemble the pie:
- Pour the filling into a baking dish, spreading it out evenly.
- Spoon the mashed potatoes over the filling, smoothing it out to cover completely. Use a fork to create ridges for a decorative touch.
5. Bake:
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the topping is golden brown.
6. Serve:
- Let the Shepherd’s Harvest Pie cool slightly before serving. Enjoy it as a reminder of the blessings in every season.