Kale and Lentil Soup
A warm, hearty bowl of Kale and Lentil Soup, combining the earthiness of lentils with the robust nutrients of kale, creating a perfectly balanced dish that's both filling and healthy.
Ingredients
- 2 cups green or brown lentils rinsed and sorted
- 1 large bunch kale stems removed and roughly chopped
- 2 tablespoons olive oil
- 1 large onion diced
- 3 carrots diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 8 cups vegetable or chicken broth
- 1 can 14.5 oz diced tomatoes
- Salt and pepper to taste
- 1 lemon juiced
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
- Add garlic, cumin, and smoked paprika. Stir and cook for another minute until fragrant.
- Pour in the lentils and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add diced tomatoes and continue cooking for 10 minutes or until lentils are tender but not mushy.
- Stir in the chopped kale and cook for an additional 5 minutes until wilted.
- Season with salt and pepper, then finish with fresh lemon juice.