This is one of my favorite, easy soups that I make regularly. You could easily double the recipe and freeze extra into gallon ziplock freezer bags for future dinners. This is a great vegetarian dinner (since you get protein from the lentils) served with a toasted baguette or rice. My whole family loves this!
Recipe inspired by one that I saw on San Francisco’s Golden Gate Mother’s Group.
Lentil and Kale Soup
- 1 Tablespoon olive oil
- 1 cup carrots, finely sliced
- 2 onions, diced
- 2 garlic cloves, minced
- 8 cups chicken broth
- 2 cups dry lentils (I prefer red)
- 4 bay leaves
- pinch of kosher salt
- 2 bunches of kale (or spinach), chopped roughly
In a large pot, sauté the onions and carrot in the oil over medium heat for 3-5 minutes until onions turn clear. Add the garlic and sauté. Add the lentils and brown for 5 minutes (be careful not to burn the onions and garlic). Add the chicken broth, bay leaves and salt.
Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes (less for red lentils). Remove bay leaves. Throw in kale (or spinach), cover and simmer until greens are soft (about 10 more minutes). Remove from heat, let cool slightly, and purée in blender before serving.
Great for the whole family. Add more salt for adults when serving.