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Oct. 1st, 2010 09:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookabilityI'm a 40 yr. old writer with chronic pain and some neurological issues as well as PTSD, food allergies, and food intolerances. I love to free-style cook and I am looking to make dietary changes because I've been diagnosed with "that looks like Crohn's!". I do pay attention to caloric/nutritional content, only as a source of information. I'm not cooking for weight-loss, but I do need to know what's going in my body--food affects my body very strongly.
Here's a recipe that my family likes that requires a minimum of attention. I can't eat lentils anymore, but this used to be a staple for me. Any cutting can be done with a food processor, and this can also be pureed if necessary for easier eating. It freezes well and is highly nutritious.
All of these ingredients just go in a heavy-bottomed pot (I have not tried microwaving, but if you used canned or pre-cooked lentils, this would cook up in the microwave on medium-low heat if you pre-blanched the kale) and are simmered, covered, with occasional stirring until the lentils are soft as you like them. (30-45min). Just take out the bay leaves and serve as is.
Kale and Lentil Soup
1 tin San Marzano Plum Tomatoes; use the whole thing, slicing the tomatoes and nipping off any tough ends
2c. chicken, beef, or vegetable stock, any way you want to get it
1c. French lentils, rinsed (these are beautiful green-blue lentils that hold up well to cooking)
1/3 bunch kale, washed (4-5 large leaves), either cut the ribs off, then roll the leaves up and slice into ribbons OR simply tear bite-sized chunks off the rib and discard the rest
1 small onion, sliced OR you could simply cut this roughly if you don't have the dexterity to slice it
2 cloves garlic, crushed using a garlic press or just smush it with the flat of a knife and then chop it roughly
1T olive oil
2 bay leaves, removed before serving
Here's a recipe that my family likes that requires a minimum of attention. I can't eat lentils anymore, but this used to be a staple for me. Any cutting can be done with a food processor, and this can also be pureed if necessary for easier eating. It freezes well and is highly nutritious.
All of these ingredients just go in a heavy-bottomed pot (I have not tried microwaving, but if you used canned or pre-cooked lentils, this would cook up in the microwave on medium-low heat if you pre-blanched the kale) and are simmered, covered, with occasional stirring until the lentils are soft as you like them. (30-45min). Just take out the bay leaves and serve as is.
Kale and Lentil Soup1 tin San Marzano Plum Tomatoes; use the whole thing, slicing the tomatoes and nipping off any tough ends
2c. chicken, beef, or vegetable stock, any way you want to get it
1c. French lentils, rinsed (these are beautiful green-blue lentils that hold up well to cooking)
1/3 bunch kale, washed (4-5 large leaves), either cut the ribs off, then roll the leaves up and slice into ribbons OR simply tear bite-sized chunks off the rib and discard the rest
1 small onion, sliced OR you could simply cut this roughly if you don't have the dexterity to slice it
2 cloves garlic, crushed using a garlic press or just smush it with the flat of a knife and then chop it roughly
1T olive oil
2 bay leaves, removed before serving
