NBC Television “Daytime Alabama: Alison Lewis, Brooke Smith and Kale-Lentil Soup
January 21, 2010
So many ask people ask me about my television work. I love to do food television, and have been fortunate enough to do so many shows in the past year. I thought I would show a glimpse of us in action from yesterdays tapings for NBC 13 “Daytime Alabama” in Birmingham, Alabama. On one of the shows I featured “kale”. Everyone loved the recipes and was so excited to learn about kale and ways to use it in quick and healthy recipes. I made an awesome Kale-Lentil Soup filled with kale, lentils, garbanzo beans , andouille sausage and farro. I also made a Kale Saute with dried cranberries, walnuts and a drizzle of balsamic vinegar that I developed for Clean Eating Magazine. It was so much fun, and I thank Brooke Smith, Wes, Nicole and Alatia for all their great work and so much fun!
Kale-Lentil Soup
Prep:
15 minutes
Cook:
40 minutes
Yield:
6 to 8 servings
Ingredients
12 ounces Cajun andouille sausage (or any other keilbasa), sliced
Cooking spray
11/2 cup chopped carrots
1 medium onion, chopped
1 teaspoon olive oil
2 tablespoons tomato paste with basil, garlic and oregano
8 cups low-salt, fat-free chicken broth
1/2 cup farro
1/2 cup lentils
1 (15-ounce) can chickpeas, rinsed and drained
1 bunch Swiss chard, stems removed and roughly chopped
Cooking spray
11/2 cup chopped carrots
1 medium onion, chopped
1 teaspoon olive oil
2 tablespoons tomato paste with basil, garlic and oregano
8 cups low-salt, fat-free chicken broth
1/2 cup farro
1/2 cup lentils
1 (15-ounce) can chickpeas, rinsed and drained
1 bunch Swiss chard, stems removed and roughly chopped
Preparation
1. Cook sausage in a large Dutch oven coated with cooking spray, stirring occasionally, until browned, about 2 minutes. Transfer to a bowl.
2. Add carrots, onion and olive oil and cook, stirring until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring until slightly darkened about 1 minute.
3. Add broth, farro and lentils; bring to a boil. Reduce heat to medium; cover and simmer until farro and lentils are tender, about 30 minutes, stirring occasionally. Stir in chickpeas, chard and sausage and simmer 5 minutes more.
2. Add carrots, onion and olive oil and cook, stirring until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring until slightly darkened about 1 minute.
3. Add broth, farro and lentils; bring to a boil. Reduce heat to medium; cover and simmer until farro and lentils are tender, about 30 minutes, stirring occasionally. Stir in chickpeas, chard and sausage and simmer 5 minutes more.
One Response to “NBC Television “Daytime Alabama: Alison Lewis, Brooke Smith and Kale-Lentil Soup”
Lisa palet goldstein says:
February, 10 2011at 08:13 pm
I love this recipe. It's healthy, good, hearty and flavorful!