You know how our resident fresh in-season foodie expert Linda LaRue shared fun kale facts with us? Well, 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 — 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 (red is best)
1 large onion diced
4 stalks celery with leaves chopped
4 large carrots diced
1 T tomato paste
1 medium bunch kale (I prefer using black kale for this recipe), chopped
1t chopped garlic
1t 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 sauté 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.
Yields: 12 servings. Serving size: 1 cup. Nutrition Content: 120 Calories, 8g protein, 23g carbohydrate, 1g fat, 235 mg sodium, and 8g fiber. Stores well in the freezer for a few weeks.
Doesn’t that just sound wonderful? What would you pair it with? Or would you have it on its awesome kale-y own? I imagine it’s would be excellent with a big ol’ hunk of crusty gluten-free bread and maybe a piece of chicken or salmon. —Jenn