A healthy and tasty twist on the classic soup results a velvety deep flavored dish.
Lentil and kale soup
Course: SoupsCuisine: ItalianDifficulty: easyServings
6
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesThe trick to this soup is adding raw kale at the very last minute.
INGREDIENTS
2 tablespoons olive oil, plus more to serve
1 yellow onion, chopped
1 carrot, peeled and sliced
1 celery stalk, sliced
½ fennel bulb (optional), sliced
2 garlic cloves, chopped
1 cup brown or green lentils
2 bay leaves
½ teaspoon fennel seeds
4½ cups vegan chicken flavored broth
Kosher salt, to taste
4-5 leaves Tuscan or dino kale, stems removed
DIRECTIONS
- Put oil in a heavy bottom pot over medium heat. When oil is hot, add onion, carrot, celery, fennel (if using) and garlic, and sauté until golden, about 10 minutes.
- Add lentils, bay leaves and fennel seeds and cook for one minute. Add broth, Bring to boil, then reduce heat to low, cover pot and cook on very low simmer for 20 minutes, until lentils are very tender. Add salt to taste and cook for another couple of minutes.
- Transfer soup to a blender (or use an immersion hand blender), add kale leaves, and puree to a smooth soup. If the soup seem too thick, add more water and blend again. Adjust salt to taste and serve hot with a drizzle of olive oil on top.
The Lentil Kale soup looks devine.
Is it ok to use canned cooked lentils because that is what i have
Yes, why not? Follow the recipe as it is, since you still need the veggies to get tender. You may cut the cooking time from 20 minutes to 10 in the second step. Enjoy!