Hearty Lentil and Kale Soup Recipe

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Although the forecast says a high of 16 degrees tomorrow we all know what is coming.  Don’t worry it will be below freezing by Wednesday.  Soup season is officially upon us.  There is no snow on the ground, but it’s cold enough that our bodies are craving those warming foods.  A lot of comfort food can be quite unhealthy.  The good news is it doesn’t have to be.  Good hearty soups like this lentil soup are very comforting as well healthy.

This soup is incredibly easy to make, it is filling and inexpensive.  Green lentils, potatoes, tomatoes, kale, carrots, celery flavoured with fresh thyme and cumin.

Nutritious and delicious. Simple yet satisfying.  Anyone can put this soup together, even those of you who claim not to cook.  The problem is if you are reading this,  you are more than likely someone who does cook.  So share this recipe with someone you know who doesn’t like to cook but wants to make a delicious hearty soup to keep them warm this winter.

Hearty Lentil and Kale Soup

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2 cups green lentils (or black beluga), picked through and rinsed
6 cups of water

3 tablespoons olive oil
1 large onion, chopped
2 large carrots, diced
2 celery ribs, diced
3-4 garlic cloves, finely chopped
a few sprigs of fresh thyme
1 28 oz can diced tomatoes
250 g potatoes, cut in small chunks
1 teaspoon of cumin seeds, lightly toasted in pan
2 cups of chopped dinosaur kale, de-stemmed (or other leafy green)
fine grain sea salt to taste
freshly ground black pepper
6 cups water or vegetable broth
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In a medium saucepan, combine the lentils with 6 cups of water and bring to a boil.  Reduce heat and simmer until tender, but not mushy.  Approximately 20 minutes.  Drain and set aside.

Meanwhile, in a heavy soup pot, over medium heat, combine the oil, onion, garlic, carrots, celery, thyme sprigs,  salt and pepper.  Saute for 5 minutes until the vegetables being to soften.

Add the can of tomatoes and 2 cups of water. Cover and let simmer for 10 minutes.  Then add the potatoes. Simmer for another 10-15 minutes.

Add the lentils, and 4 more cups of water or vegetable broth. ( I used water and it was delicious)  Bring the soup back to a boil for 5 minutes before adding the chopped kale and toasted cumin seeds.  Simmer for approximately 5 minutes.  Remove from heat, and allow to cool a little. Taste and adjust seasoning to your liking.

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