I learned to love lentils back during my vegetarian days. Their rich, hearty texture and flavor has always been appealing to me. Given that the weather in Chicago has descended back down to a wintery chill (a common April occurrence), I’ve been craving hearty soups. I thought a nice lentil stew with kale would be an easy way to both have a nice hot lunch and a way to be seriously healthy. This soup is packed with vegetables and little else–if I were into detoxing (I’m not–detoxing is a myth) I would call this a detox soup.
Pro tip: serve this with a dollop of sour cream on top for a punch of rich deliciousness.
Lentil and Kale Soup
Servings: 4 · Serving Size: 1-1/2 cups · Calories: 262
Fat: 5 g · Cholesterol: 5 mg · Sodium: 1070 mg · Carbs: 42 g · Fiber: 17 g · Sugar: 6 g · Protein: 15 g
- 1 Tbsp olive oil
- 1 cup chopped carrots
- 3 large ribs celery, chopped
- 1 large onion, chopped
- 1/4 tsp salt
- 1 cup lentils
- 4 cups chicken broth
- 2 bay leaves
- 2 cloves garlic, minced
- 1/2 tsp ground thyme
- 1/2 tsp ground oregano
- 2 cups chopped kale
Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery to the pot and sweat, covered, for 5-7 minutes.
In a fine mesh strainer, rinse the lentils.
Add the chicken broth, lentils, garlic, bay leaves, thyme, and oregano, to the pot. Bring to a boil, then reduce the heat and simmer, covered, for 25 minutes.
Add kale to the pot and simmer for an additional 5 minutes.
|top||–||Charming Charlie (c/o)|
|earrings||–||Charming Charlie (c/o)|
|lip||–||Burt’s Bees (Niagara Overlook)|