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Italian Green Lentil Soup with Kale

Tender green lentils slow cooked with a warm leek, thyme and tomato broth and fresh kale.
Difficulty: Easy
Time: 35-40 min
This dish is Vegan
Calories: 375 Fat: 2g Carbs: 12g Protein: 14g

Green lentils are low in calories but loaded with fiber, protein and healthful nutrients. By adding lots of veggies, we end up with fresh and hearty, cold weather comfort in a bowl!

Ingredients
Vegetable Broth Base
Green lentils
Fire roasted diced tomatoes
Red Bell Pepper
Carrot
Leeks
Garlic
Thyme
Baby kale

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Simmer To stew gently below or just at boiling point.
Sauté “To jump”. To fry in a small amount of fat at high heat.

What you need

Large pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Remove root and hard green top from leek; then slice in half lengthwise. Rinse leek again, then thinly slice. Mince or grate garlic. Mince thyme leaves. Remove stem end from carrot; peel carrot and slice into thin rounds. Rinse lentils.

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Step 2: COOK AROMATICS

Heat 1 Tbsp. oil in large pot over medium heat. Add leek, sauté 2-3 min until softened. Add carrot, garlic, red pepper flakes and thyme; sauté another 2-3 min. Add lentils and toast about 3-4 min.

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Step 3: MAKE STOCK

Add diced tomatoes (with liquid), 4 ½ cups water and vegetable broth base. Mix thoroughly to incorporate and bring to a simmer.

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Step 4: COOK SOUP

Reduce heat to medium-low and simmer until lentils are soft, about 30-35 min. Remove from heat; add kale stir until slightly wilted.

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Step 5: PLATE YOUR DISH

Divide soup between two bowls, enjoy!

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Step 6: Chef's Tip: Cutting Leeks

Some helpful hints when using leeks: The dark green tops of leeks need to be trimmed off; they are hard, fibrous and not good to eat. Also leeks grow in very sandy soil, so always wash leeks again after cutting so any sandy soil trapped between the layers can be washed away.