This is really delicious (I would even describe it as scrumptious!), with a surprising sweetness emanating from the onions, celery, sweet potato and miso, which complements the slight bitterness of the kale. I used lacinato kale for the first time because I saw it in the market and thought it would be interesting to try. Lacinato kale looks a little bit like swiss chard. Feel free to use regular kale instead.
1 cup dried red lentils, rinsed
5 cups water
1 ½ vegetable bouillon cubes (with sea salt and herbs--I used Rapunzel brand)
2 tsp ginger juice
2 cloves garlic, pressed
1 sweet potato, peeled and diced
2 celery stalks, chopped
1 yellow onion, chopped
2 cups chopped tomatoes (I used Pomi brand chopped tomatoes from a carton)
1 tablespoon white miso
1 bunch lacinato kale, chopped
freshly ground black pepper
6 fresh sage leaves, finely chopped
Place the lentils in a large saucepan with 3 cups water and the bouillon cubes. Bring to a simmer over medium heat and cook, uncovered, until the lentils are tender, about 25 minutes. Stir in the ginger juice, pressed garlic, sweet potato, celery, onion, tomatoes, and 2 cups water. Continue to cook, uncovered, for about 20 minutes, or until the sweet potato is tender. Stir in the miso, kale, and sage. Season to taste with lots of freshly ground black pepper and serve.