From the recipe box of travel writer Carole Terwilliger Meyers.
Follow her Travels With Carole blog.
My mother made this 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 sparse apartments.
1 lb. lentils, rinsed and picked over for tiny stones
4 cups vegetable broth (or chicken broth for a non-vegetarian version)
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 more minutes. Serve with crusty bread and piatti dipping oil.