You know how our resident fresh in-season foodie expert Linda LaRue shared fun kale facts with us last week? Well, as promised, she’s baaack! And with a crazy-good Five-Vegetable Lentil Soup recipe that has—you guessed it—kale in it!
Five-Vegetable Lentil Soup Recipe
There is nothing more comforting and satisfying than a bowl of this hearty soup on a cold winter day. A blanket, a good book and a bowl of this soup—maybe sprinkled with a little bit of grated Parmesan cheese—and we guarantee all will be right in the world again.
10 cups reduced-sodium, non-fat chicken, beef or vegetable broth
1 ½ cups lentils
1 large onion diced
4 stalks celery with leaves chopped
4 large carrots diced
1 T tomato paste
1 medium bunch kale, chopped
1 t chopped garlic
1 t fresh, ground pepper
1 T good olive oil
¼ cup chopped fresh, flat leaf parsley
- Soak and wash lentils in colander until clean.
- Meanwhile, sautée the onions, celery and carrots with olive oil in 10- to 12-quart soup pot until golden. Then, add garlic and sautée for 1 minute being careful not to burn garlic. Add tomato paste, broth, lentils, and pepper.
- Simmer until lentils are soft and tender (approximately 1½ hours).
- Turn heat off. Add the chopped kale at the very end stirring until well incorporated and, then, add fresh, chopped parsley.
- We prefer red lentils and black kale if you have it!
Doesn’t that just sound wonderful? We imagine it’s good with a big ol’ hunk of crusty bread and maybe a piece of chicken or salmon. What would you pair it with? Or would you have it on its awesome kale-y own? —Jenn