I don’t know if it’s the smokie gray skies or just my wishful thinking but I am in the mood for all things comfy. Soup is one of my favorite things to cook and eat and in my book you can’t get any more comfy than that.
This soup has kale in it and hopefully even if you are on the fence with this vegetable you will give this a try. I know kale has got to be one of those veggies that are so good for you so you eat it but you only do it because you’re a grown up and know its the right thing to do, but hopefully this recipe will give you hope that you can enjoy kale.
I didn’t take pictures as I cooked with this recipe but it is fast and the ingredients are all easy to find.
Even though lentils can vary in the nutrion content there is no dening that what every type of lentil you choose for this recipe they are packed with good things like…
High in fiber, complex carbohydrates so hello to some quick energy with LOW in fat and lets not forget potassium but I believe it is the red lentil with the highest levels. They also offer clean protein, thiamine, Niacin the health benefits go on but the small little legume is pretty great for you. Mix it with kale which is great for detoxing, your skin, eye health and yes the list goes on for this mighty but difficult to like vegetable.
This recipe is pretty quick under an hour easy but keep in mind that cooking time varies with the type of lentil you choose.
Lentil and Kale Soup:
Prep time 15 minutes, Cook time 45 minutes Total about 1 hour
2 Cups of dried lentils ( rinsed and cleaned)
1-2 Cups of Kale chopped
8 Cups of Veggie stock (or 8 Cups of water and 1 Tablespoon of veggie bouillon per cup)
1 white Onion chopped
2 Tablespoons of Olive Oil
2 Carrots diced
2 cloves of Garlic peeled and diced
1 Teaspoon of Cardamom
1-2 Teaspoon of Turmeric
1 Teaspoon of Cumin
1-2 Teaspoon of Curry powder
Pepper per taste
(Side note I don’t measure and like seasoning and spice so I did use more than I have about but I believe these measurements will work for anyone’s taste.)
In large pot add oil, onion, garlic and all seasonings but pepper. Sauté until onion is translucent then add carrots, lentils and sauté for a minute or two then add vegetable stock or if using water add at this time with the veggie bouillon and pepper. Bring to a boil then turn down for a nice simmer for 35-40 minutes. When the lentils are almost done add the kale cooking a little longer until the lentils are done and the kale is cooked but still has some life in it, just a little crunch left.
When soup is done add to bowls and enjoy.
