Easy Lemon Lentil Kale Soup

Name: Easy Lemon Lentil Kale Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 Tablespoons olive oil (+more for garnish, see below); 1 medium onion (diced); 1 medium carrot (diced); 3 cloves garlic (minced); 2 Tablespoons tomato paste; 1 teaspoon fine sea salt; 2 teaspoons ground cumin; 1 teaspoon dried thyme; ½ teaspoon ground black pepper; ½ teaspoon ground turmeric; ½ teaspoon crushed red pepper flakes; 1 ½ cups dry lentils; 14.5 ounce can diced tomatoes, undrained (fire roasted if possible!) (400 g); 6 cups unsalted vegetable broth (or water); 1 Zest from 1 lemon (about 1 T); Juice from 1 lemon (about 3 T); 1 bunch kale (stems removed and leaves roughly chopped (about 8 cups)); ½ cup chopped parsley to garnish; 2 Tablespoons olive oil (for drizzling)

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Prep Time: 5 minutes

Cook Time: 35 minutes

Total: 40 minutes

Servings: 4

kale lentil soup

Instructions

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Step 1

Warm the oil in a large stock pot. Sauté the onions and carrots for about 5 minutes, or until onions are slightly translucent. Add the garlic, tomato paste, salt*, black pepper, turmeric, and crushed red pepper flakes and cook about 1 minute.

Step 2

Add the lentils, canned tomatoes, vegetable broth, and lemon zest and bring to a boil. Reduce to a simmer immediately and cook for about 20-25 minutes, or until lentils are tender.

Step 3

Once lentils are at least 90% tender, stir in the kale and the lemon juice and cook just until kale is wilted and lentils are cooked to your liking. Serve immediately!

Step 4

Optional Blanch:If you would like your greens to stay bright and vibrant, you can quickly blanch them before adding them to the soup. To do this, fill a big bowl with ice and 1-2 cups water. Bring a large pot of water to a boil. Drop the greens into the boiling water and let cook for about 5-30 seconds, then quickly strain / scoop out and place in the bowl of ice water. Stir until greens are cool, then immediately remove and drain before adding to recipe.

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