From the recipe box of travel writer Carole Terwilliger Meyers.
My mother made this hearty soup when I was a child, and I have always loved it. I have been known to carry the ingredients with me to make during visits to vegan households when new grandchildren are born. I’ve also given a bag with the recipe and ingredients to each of my nephews as grown men in bare apartments. The recipe as is makes a delicious lentil stew. If you want more of a soup, simply add more water.
1 lb. lentils (about 2 cups), rinsed and picked over for tiny stones
4 cups chicken broth (1 32-ounce box)(using vegetable broth makes it vegan)
3 cups water
2 cloves garlic, minced
4 carrots, chopped
1 onion, chopped
1 28-oz. can crushed tomatoes
celery, bay leaves, parsley (optional)
Put in a large soup pot. Bring to boil. Simmer 1 to 1 1/2 hours.
1-2 cups kale, chopped; or baby spinach leaves
Add and simmer 20 minutes more. Serve with crusty bread and piatti dipping oil.
Serves 6 to 8.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)