This hearty lentil kale soup is a new staple in our cold weather recipe rotation. Packed with plant-based protein and fresh kale, it's warming, nourishing, a must-make for soup season!Recipe yields 1 ¼ cup per serving.
5 cups(approx 130 grams)curvy kale (or lacinato kale), center rib removed and shredded
Instructions
In a large ceramic or cast iron pot, heat 1 tablespoon olive oil over medium heat. Add the onions, carrot, celery and sautee for 5 minutes.
Add the garlic, coriander, chili flakes (red pepper flakes), and cook for 40-60 seconds, until fragrant.
Add the lentils, potatoes, mustard, herbs, and 1 bay leaf. Pour in the vegetable broth, bring to a boil, reduce to a simmer, cover, and cook stirring occasionally until the lentils are tender (about 25 minutes, but check the package directions for the exact cooking time).
Optional step for a thicker texture: whenthe the lentils are done, and you add the kale, transfer 1 cup of the soup to a stand blender and blend until thick and smooth (careful, it's still hot!). Then return this pureed soup back to the pot and stir to incorporate.
Add the kale, salt, several grinds of black pepper and simmer for 3-5 minutes, or until the kale is tender but still bright green.
Taste and make sure you're happy with the seasoning, turn the heat off and serve with crispy bread and a final drizzle of extra virgin olive oil. Enjoy!
Notes
Storage: leftovers keep well in the fridge for about 3-4 days, and freeze very well too. I suggest dividing the soup into single portions, cooling completely, then transferring to the freezer. What to use instead of kale? If you’re not a fan of kale, you can use arugula or tender spinach instead. Just toss the spinach in the soup at the very end and stir until wilted. You could also use frozen spinach, I suggest thawing and squeezing out the extra moisture first. Salt: start with amount of salt stated in the recipe, and then adjust the seasoning at the end if needed. But if you use chicken, beef or regular vegetable broth rather than low-sodium broth, it’s important to add the salt at the end and not at the beginning, as you don’t know how salty the broth is. Nutrition facts: the nutrition values are for one serving and they are based on an online nutrition calculator (and the final drizzle of olive oil is not included). It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.