Best 2 Lentil Soup With Wheat Berries And Kale Recipes
Seeking a hearty and flavorful soup that nourishes your body and soul? Look no further than this Lentil Soup with Wheat Berries and Kale. This wholesome and satisfying soup is packed with the goodness of lentils, wheat berries, and kale, offering a symphony of textures and flavors. The lentils provide a rich source of plant-based protein and fiber, while the wheat berries add a delightful nutty flavor and chewy texture. The kale infuses the soup with a vibrant green color and a boost of vitamins and minerals. This versatile soup is easy to prepare and can be tailored to your taste preferences. Whether you prefer a thick and hearty stew or a lighter broth-based soup, this recipe has you covered. You can also customize the soup by adding other vegetables like carrots, celery, or bell peppers, or by using different spices and herbs. The article features variations of the soup, including a vegan version, a slow-cooker version, and a version with sausage or bacon for meat lovers. Get ready to savor a comforting and nutritious bowl of Lentil Soup with Wheat Berries and Kale that will warm your heart and nourish your body.
Check out the recipes below so you can choose the best recipe for yourself!
LENTIL SOUP WITH WHEAT BERRIES AND KALE
This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don't hesitate to use it instead of water. That said, you'll get an incredible amount of flavor from the soffritto, lentils, and kale alone.
Provided by Carla Lalli Music
Categories Soup/Stew Carrot Onion Garlic Grains Barley Rice Coriander Lentil Kale Parmesan Bread Vegetarian Dinner Winter Healthy
Yield 6 servings
Number Of Ingredients 13
Steps:
- Pulse carrots, onion, and garlic in a food processor until finely chopped. Heat oil in a 6-quart stockpot or Dutch oven over medium, then add vegetables; season with 1 tsp. salt and 1/2 tsp. pepper, stirring to coat. Cook, stirring occasionally, until vegetables begin to look juicy, about 3 minutes. Partially cover with a lid, reduce heat to medium-low, and cook, stirring occasionally, until vegetables are completely tender but have not taken on any color, 10-12 minutes.
- Add wheat berries, coriander, turmeric, and bay leaves and stir to combine. Cook until bottom of pot is just starting to brown, about 2 minutes. Add 10 cups water and bring to a boil over medium-high heat. Season with 1 1/2 tsp. salt, then reduce heat to medium-low and bring to a simmer. Cook, uncovered and stirring occasionally, until grains show signs of softening but are nowhere near done, about 15 minutes. Add lentils and kale and stir well to combine. Kale should be submerged; add another cup of water if needed. Partially cover pot and cook, stirring occasionally, until lentils and grains are tender and kale is very silky, 40-45 minutes more. Pluck out bay leaves. Taste and season with more salt and pepper if needed.
- Divide soup among bowls. Serve with Parmesan for sprinkling over and bread for dunking.
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:
- Soak lentils and wheat berries overnight: Soaking helps to soften the lentils and wheat berries, reducing cooking time and improving their digestibility. If you're short on time, you can quick-soak them by bringing them to a boil in a pot of water, then removing from heat and letting them sit for 1 hour.
- Use a variety of vegetables: This recipe calls for carrots, celery, and onion, but you can add other vegetables that you like, such as parsnips, turnips, or leeks. You can also add a cup of frozen or fresh peas or corn near the end of cooking.
- Add spices and herbs to taste: The recipe calls for cumin, coriander, and bay leaves, but you can add other spices and herbs that you like, such as thyme, oregano, or paprika. You can also add a pinch of cayenne pepper for a little bit of heat.
- Use vegetable broth or water: You can use either vegetable broth or water to make this soup. If you use water, you may want to add a little bit of salt to taste.
- Serve with a side of bread or crackers: This soup is delicious served with a side of bread or crackers. You can also top it with a dollop of yogurt or sour cream, or a sprinkle of grated cheese.
Conclusion:
This lentil soup with wheat berries and kale is a healthy, hearty, and delicious meal that is perfect for a cold winter day. It's also a great way to use up leftover lentils and wheat berries. So next time you're looking for a quick and easy soup recipe, give this one a try.
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