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         Title: Doenjang Lentil Soup   
    Categories: Korean, Soups   
         Yield: 6 Servings   
      
       1/2 c  Dry red lentils   
       1/2 c  Dry rice   
         1 tb Doenjang   
         8 c  Vegetable stock   
         1 ts Extra virgin olive oil   
       1/2    Red onion; diced   
         1 c  Carrots; diced   
         1 c  Celery; chopped   
         3 cl Garlic; minced   
         1 ts Sea salt   
         1 ts Black pepper   
       1/2 ts Ground turmeric   
         1 ts Cumin   
         3    Bay leaves   
         2 c  Kale; chopped   
       1/4 c  Parsley; chopped   
       1/2    Lemon; juice of   
      
     Preparation time: 15 minutes   
     Cooking time: 45 minutes   
      
     A delicious lentil soup recipe packed with fortifying fiber and   
     amazing flavor!   
      
     In a large soup pot (I used a Dutch oven), add lentils, rice,   
     doenjang, and 2 cups of vegetable stock. Bring the stock to a boil   
     and then reduce heat to low, cover the pot with the lid, and let the   
     liquid simmer until it has completely evaporated (about 20 minutes).   
      
     While your lentils are cooking, in a large pan, add your olive oil and   
     medium high heat. When it begins to shimmer, saute the onion, carrot,   
     celery, and garlic with salt and pepper, until the carrots start to   
     soften and onions grow translucent (around 3 minutes). Add turmeric   
     and cumin and continue stirring until the veggies are well coated and   
     fragrant.   
      
     Next, add the vegetables to the pot of lentils, together with 6 cups   
     of vegetable stock. Drop in the bay leaves. Increase the heat again   
     to high and bring the pot to a boil, before reducing the heat to low   
     and letting the soup simmer until the rice and lentils are tender   
     (around 20 minutes).   
      
     Add kale, parsley and a squeeze of lemon and cook until kale begins   
     to wilt (around 3 minutes). Serve with a fresh crack of black pepper   
     and a drizzle of olive oil.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:   
        
      
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