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.
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Mayra Salvador
[email protected]This soup is amazing! I love the combination of lentils, tomatoes, and kale. It's so hearty and flavorful.
Enter World
[email protected]I'm not a huge fan of lentils, but I really enjoyed this soup. The lentils were cooked perfectly and the broth was so flavorful. I'll definitely be making this again.
Adnan Robin
[email protected]This soup is a great way to use up leftover lentils. It's also a great way to get your kids to eat their vegetables.
Sihaam Cabdinasir
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's a great way to have a hot and delicious meal ready when you get home from work.
Rangers baloch Baloch rangers
[email protected]This soup is a great way to get your daily dose of vegetables. It's packed with lentils, tomatoes, and kale.
Rabie Chtaibi
[email protected]I'm not a big fan of kale, but I really enjoyed this soup. The kale was cooked perfectly and it didn't overpower the other flavors.
arohi mim_1
[email protected]This lentil soup is so good! The lentils are perfectly cooked and the broth is so flavorful. I love the addition of the Tuscan kale.
SK Kamal Hossin
[email protected]I made this soup for a group of friends and everyone raved about it. It's definitely a keeper!
Md Rejaul
[email protected]This soup is the perfect comfort food. It's hearty, flavorful, and filling. I love serving it with a side of crusty bread.
Thonybills_ Official
[email protected]I've made this soup several times and it's always a winner. It's a great way to use up leftover lentils and vegetables.
Thilanka Lakshan
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can throw it all in the pot and let it simmer for a few hours.
Suraiya Jahan parisa
[email protected]I'm not a huge fan of lentils, but I really enjoyed this soup. The lentils were cooked perfectly and the broth was so flavorful.
Yanet F
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it and asked for the recipe.
Gamer BoerVrou
[email protected]I was a bit skeptical about the addition of kale, but it really added a nice touch to the soup. It gave it a bit of a bitter edge that balanced out the sweetness of the tomatoes.
subhan sarwar
[email protected]This soup is amazing! I've made it several times and it's always a hit. It's so flavorful and filling, and the perfect comfort food for a cold day.
Sultan Hussein (Trap king)
[email protected]I followed the recipe exactly and the soup turned out perfectly. It was so easy to make and tasted even better the next day.
Pubudu Suriyapperuma
[email protected]This lentil soup was a delightful surprise! The combination of lentils, tomatoes, and Tuscan kale created a hearty and flavorful broth that was perfect for a cold winter day. I especially appreciated the addition of the Parmesan rind, which added a r