lentil soup with kale, mushrooms & parmesan.
a basic outline:
large onion
handful of button mushrooms
bunch of kale
two celery stalks
cup of green lentils
2 quarts [good] vegetable stock
parmesan
1. slice onions into half moons.
quarter mushrooms.
coarsely chop kale.
thinly slice celery.
2. sautee onions in oil/butter/ghee until translucent.
add mushrooms and celery.
3. add stock.
bring to a boil.
4. add lentils.
simmer until tender.
add a few slices of parmesan.
taste & add generous amount of salt & pepper if needed.
5. serve with grated parmesan & toast/croutons.