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.
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Hamza Rajpoot
[email protected]This soup is a great way to use up leftover lentils. It's also very affordable to make.
Ikenna Ignetius
[email protected]I followed the recipe exactly and my soup turned out great. I will definitely be making it again.
prem tharu
[email protected]This soup is a little bland for my taste. I added some extra spices and it was much better.
denice omary
[email protected]I'm not a big fan of lentils, but I really enjoyed this soup. The wheat berries and kale balance out the flavor of the lentils.
Nazkt
[email protected]This soup is a great way to get your daily dose of vegetables.
MOHAMMED TARAQ
[email protected]I love the simplicity of this soup. It's made with a few simple ingredients, but it's packed with flavor.
Sibabalwe Ciya
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Zamira Naime
[email protected]I made this soup for a potluck and it was a huge hit. Everyone loved it!
Lisa Langbridge
[email protected]This soup is delicious and nutritious. I love the combination of lentils, wheat berries, and kale.
Nirmala Guragain
[email protected]I've made this soup several times now and it's always a winner. It's a great way to use up leftover lentils.
Samuel Montgomery
[email protected]I love this soup! It's so easy to make and it's always a hit with my family.
Patrick Masuba
[email protected]This lentil soup is amazing! It's so hearty and flavorful, and the wheat berries and kale add a nice texture.