Hmmm. Guess what? It actually was! Now I'm not saying it was as good as her gluten-free, thin, butter soaked, real maple syrup pancakes but it was good!
So good in fact that I requested the recipe and made it for my family. :)
What did my family think? My 6 year old ate the entire bowl "without making a complaint mom". My husband wanted to know if we were back on our eating well wagon. ;) Yes dear we are.
Kale and Lentil Soup
4 cups Vegetable Broth
3/4 cups Red Lentils (rinsed)
1 Carrot (cut into small pieces)
1 Onions (diced)
1/2 bunch (or 1/2 bag) Kale (remove stem cut into small pieces)
1 clove Garlic (sliced or minced)
salt/pepper to taste
1. In a large pot saute the onion in a little olive oil for about 3-4 minutes. Add the garlic and carrots and saute for another 5 minutes.
2. Add the veggie broth, lentils and kale to the pot and bring to a boil. Let cook until the lentils are tender (about 20 min). Salt and pepper to taste (my family likes a lot of salt!).