Best 3 Lentil Soup With Crispy Kale Recipes
Indulge in a symphony of flavors with our scrumptious Lentil Soup with Crispy Kale recipe, a delightful fusion of textures and tastes. Dive into a hearty and nutritious bowl of lentils simmered in a flavorful broth, enriched with aromatic spices and the earthy goodness of lentils. The crispy kale adds a delightful crunch and a pop of color, creating a delightful contrast to the velvety soup. This recipe is a perfect balance of comfort and health, packed with essential nutrients and the goodness of fresh ingredients. Along with this delectable soup, we also present a collection of equally enticing recipes:
- **Lentil Soup with Sausage:** A hearty and flavorful twist on the classic lentil soup, featuring succulent sausage, aromatic herbs, and a rich broth.
- **Lentil Soup with Sweet Potatoes:** A colorful and vibrant soup that combines the natural sweetness of sweet potatoes with the earthy flavors of lentils, creating a wholesome and satisfying meal.
- **Lentil and Spinach Soup:** A refreshing and light soup that showcases the delicate flavors of spinach, combined with protein-packed lentils and a flavorful broth.
- **Lentil Soup with Lemon and Dill:** Experience a burst of freshness with this tangy and aromatic soup, where the bright flavors of lemon and dill complement the earthy lentils, creating a delightful balance of flavors.
- **Lentil and Barley Soup:** A hearty and wholesome soup that combines the nutty flavor of barley with the protein-rich lentils, resulting in a hearty and satisfying meal.
Each recipe offers a unique culinary journey, exploring different flavor profiles and textures. Whether you prefer a classic lentil soup or a more adventurous variation, our collection has something to satisfy every palate. So, grab your apron and embark on a culinary adventure, savoring the warmth and goodness of these delectable lentil soup recipes.
LENTIL SOUP WITH TOMATO AND TUSCAN KALE
This warming soup is chock-full of fiber and vegetable goodness. "It's made of lentils and dark-green leafy vegetables, and that's a great thing for your body," says New York City chef Marco Canora, from whose cookbook A Good Food Day this recipe is taken. "To have health and wellness," he says, "the best thing you can do is cook for yourself, because you control the fats and salts and you are cooking with whole foods."
Provided by Marco Canora
Categories appetizer
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the lentils: Remove the outer layers from the head of garlic and cut off about 1/4 inch of the stem end to expose the cloves. Add the lentils to a large pot and cover them by 2 inches with water. Add the onion, carrots, celery, bay leaf, the head of garlic and a couple of pinches of salt. Bring the lentils to a boil over high heat, reduce the heat to a simmer and cook until the lentils are creamy and tender, about 40 minutes.
- Remove and discard the onion, carrots, celery, bay leaf and garlic. Using an immersion blender, puree about one-third of the lentils and return them to the pot. (Or scoop one-third of the lentils into a standard blender and puree, then add back to the pot.)
- For the soffrito: In a food processor, combine the red onion, carrots, celery, rosemary and thyme and pulse until the vegetables are minced. Add the mixture to a separate large soup pot along with the olive oil. Turn the heat to high and fry the vegetables, stirring occasionally, until they soften and color slightly, 10 to 12 minutes. Add the tomato paste, canned tomatoes with their juice, and a couple pinches of salt to the soffrito and stir. Reduce the heat to medium-high and cook for 10 minutes. Add the kale and another pinch of salt, stirring to coat the leaves. Reduce the heat to medium and cook for 10 minutes, until the kale is soft.
- Add the lentils into the pot of vegetables and stir. Add about 2 cups water, a little at a time, to thin the soup (it can be more or less water, depending on the level of thickness you prefer). Increase the heat to high and bring to a boil. Reduce the heat and simmer for about 30 minutes to allow the flavors to come together. Taste and add salt, if needed. Serve with black pepper, Parmesan and a drizzle of olive oil.
LENTIL SOUP WITH KALE AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield s: 6 servings
Number Of Ingredients 15
Steps:
- Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
- Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
- Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.
Nutrition Facts : Calories 380, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 1207 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 25 grams, Sugar 4 grams
LENTIL SOUP WITH CRISPY KALE
Swap out the usual croutons for crunchy kale chips in this umami-packed lentil and mushroom soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a saucepan, heat 3 tablespoons oil over medium-high. Add onion, carrots, and chopped mushrooms; season with salt and pepper. Cook, stirring, until soft, 6 minutes. Add chili powder and tomato paste; cook 30 seconds. Stir in lentils and 6 1/2 cups water. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are tender, 35 to 45 minutes. Stir in vinegar.
- Meanwhile, toss sliced mushrooms with 1 tablespoon oil, and kale with 2 tablespoons oil. Season with salt and pepper. Spread mushrooms on one side of a rimmed baking sheet; roast 10 minutes. Flip. Add kale to other side; roast until both are crisp, about 8 minutes more. Serve soup topped with kale and mushrooms, and drizzled with more oil.
Tips:
- Use a variety of lentils for a more complex flavor and texture. Lentils come in different colors and sizes, each with its own unique flavor and cooking time. For this recipe, you can use brown lentils, green lentils, or a mix of both.
- Rinse the lentils before cooking to remove any dirt or debris.
- Don't overcrowd the pot when cooking the lentils. This will prevent them from cooking evenly.
- Season the lentils with salt and pepper to taste. You can also add other spices and herbs, such as cumin, coriander, or thyme.
- Serve the lentil soup with crispy kale for a delicious and nutritious meal. You can also add other toppings, such as croutons, grated Parmesan cheese, or a dollop of yogurt.
Conclusion:
This lentil soup with crispy kale is a delicious, nutritious, and easy-to-make meal. It's perfect for a quick and healthy lunch or dinner. The lentils are a good source of protein, fiber, and iron, while the kale is a good source of vitamins A, C, and K. The crispy kale adds a delicious crunch and extra flavor to the soup. With its simple ingredients and easy preparation, this lentil soup is sure to become a favorite in your household.
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