Kale and Lentil Soup


Since I’d already gone through most of my kale recipes this summer, I decided to add this week’s share to a dressed-up version of one of my favorite lentil side dishes. Lentils are the perfect fall comfort food; they’re hearty, lend themselves to many different preparations and are relatively inexpensive. The kale adds a nice chewy texture to the tender lentils, while the chili powder and tumeric give the earthy legumes a spicy heat.

{Recipe after the jump.}

Kale and Lentil Soup

Cooking time: around 1 hour


  • one bunch CSA kale
  • 1 1/2 cup lentils
  • 1 cup stock (vegetable or chicken)
  • 2 tbs olive oil
  • 1/3 chopped CSA carrots
  • 1/3 cup diced CSA onion
  • 2 bay leaves
  • 1/3 cup chopped CSA celery
  • 1 tbs chili powder
  • 1 tbs tumeric
  • 1 tbs sherry vinegar or red wine vinegar


1.  Wash the celery, carrots, and kale to remove any dirt and grit.

2.  Dice the onions and cook in the olive oil on low heat until translucent.

3.  Add in the chopped celery and carrots and cook until soft.

4.  Mix in the lentils and stock along with the bay leaf, chili powder and tumeric. Simmer on low heat for 45 minutes, or until lentils are tender.


Cucumber Soup from Kevin Moore

Added Value Cucumber soup at Kevin's

This comforting cooked cucumber soup recipe comes from Kevin Moore, chef and owner of Kevin’s. He and his partner Caroline are committed to using local produce at their restaurant whenever possible, whether they get it from the Added Value farm or grow it themselves. Continue reading

Corn and Basil Chowder

Guys, we get corn this week! Are you as excited as I am? Maybe you will be if you have a nice, easy corn recipe to try. This is not really chowder, but it sounds so much nicer than calling it a soup.

This is my old faithful variation on a corn, basil, and tomato salad that I will post when we have tomatoes. Instead, I flesh this out with pimentòn de la vera. The barest hint of smoke and spice adds a bacon-esque richness to what is otherwise a very lean soup; a squeeze of lime brightens the flavors. Making a stock from the cobs and basil stems gives the soup a little more depth.

I made sure to keep boiling time to a minimum, since the entire point of summer cooking is to stay away from the stove whenever possible.  Continue reading