Rated 5 out of 5

Lentil, Kale and Tofu Soup

What a great start for the weekend, when I don’t have to fuzz about what to eat. Here is a great Fil- Am comfort food, with the flavor, aroma and the light texture of Guinisang Monggo. But incorporating all-organic Pardina Lentils, Kale and Tofu with sauteed garlic, onions and flaked smoked fish does all the wonders to this aromatic, hearty morning starter. 
 
Pardina Lentils courtesy of Timeless Food in Montana.

INGREDIENTS:

  • 1 cup lentils
  • tofu
  • kale washed
  • smoked fish flakes
  • 2 medium tomato cubed
  • 1 medium onion cubed
  • 4 cloves garlic chopped into small pieces
  • 1/4 teaspoon ground black pepper
  • 6 cups water
  • 3 tablespoons cooking oil

INSTRUCTIONS:

  • Heat oil in a cooking pot.
  • Saute garlic, onion, and tomato.
  • Add the tofu. Cook until golden brown.
  • Pour water into the pot. Let boil
  • Add the lentils. Cover and adjust the heat between low to medium. Add more water, if necessary.
  • Put kale in the cooking pot. Stir and cook for 2 minutes.
  • Add ground black pepper. Cook for 2 to 3 minutes.
  • Transfer to a serving bowl.
  • Serve. Share and enjoy!

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