Best 2 Warming Lentil Soup With Kale Rice Recipes

In the realm of comforting and nutritious meals, the warming lentil soup with kale and rice emerges as a champion. This wholesome dish, brimming with earthy flavors and textures, offers a symphony of goodness in every spoonful. Crafted with a medley of lentils, hearty kale, aromatic rice, and a symphony of spices, this soup promises a delightful culinary journey. As you savor its warmth, feel the lentils melt in your mouth, the kale adds a vibrant crunch, and the rice provides a satisfying chewiness. Each ingredient harmonizes to create a symphony of flavors that will tantalize your taste buds and leave you feeling nourished and content. Accompanying this delectable soup are two equally enticing recipes: a refreshing kale salad bursting with vibrant flavors and a crusty bread that serves as the perfect companion for dipping and savoring every drop of this culinary delight.

Let's cook with our recipes!

LENTIL SOUP WITH WHEAT BERRIES AND KALE

Lentil Soup with Wheat Berries and Kale image

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

Ingredients

2 medium carrots, coarsely chopped
1 large onion, coarsely chopped
5 garlic cloves, peeled
1/2 cup extra-virgin olive oil
2 1/2 tsp. kosher salt, divided, plus more
1/2 tsp. freshly ground black pepper
3/4 cup wheat berries, spelt, unhulled barley, or short grain brown rice (do not use pearled grains)
1 tsp. coriander seeds, coarsely crushed
1 tsp. ground turmeric
2 dried bay leaves
3/4 cup French green lentils, rinsed
2 bunches curly green kale, stems and ribs removed, leaves torn into 2" pieces
Finely grated Parmesan and toasted crusty bread (for serving)

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.

WARMING LENTIL SOUP WITH KALE & RICE

Warming Lentil Soup With Kale & Rice image

A tasty and nutritious brothy soup, with a garlic boost perfect for under-the-weather days. We make a lot of lentil soup, this is a combination of some of our favourites. The list of ingredients may look a little long, but it comes together fairly quickly, chopping and cooking as you go and then leaving to simmer.

Provided by magpie diner

Categories Clear Soup

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons grapeseed oil (or any light oil)
1 large white onion, diced
2 stalks celery, diced (include the tops if you have them)
1 carrot, diced
6 garlic cloves, finely chopped
2 bay leaves
1/2 teaspoon ground thyme
1/4 teaspoon ground sage
1/2 teaspoon paprika
1 teaspoon turmeric
1 teaspoon dried fenugreek leaves (aka methi) (optional)
1 cup green lentil (or brown)
1/2 cup short grain brown rice (uncooked)
6 cups vegetable broth
2 cups water
2 teaspoons soy sauce (or tamari etc, I use braggs)
2 teaspoons apple cider vinegar
6 kale leaves, finely chopped (about 6 small or 3 large ones)
sea salt & pepper (to taste)

Steps:

Warm the oil in a large soup pot or dutch oven. Add in the veg, starting with the onion, then celery, then carrot. You can chop and add to the pot as you go.
Once the onion is nicely cooked and translucent, add the garlic, bay leaves and the herbs/spices, (thyme, sage, paprika, turmeric, fenugreek if using). Saute a few minutes.
Add in the lentils and rice, leave for a few more minutes, stirring frequently to avoid sticking. After a few minutes, add in the broth and water. Bring to a boil then cover and reduce heat. Leave to simmer for about 30 minutes.
By now the rice and lentils should be close to done, add in the soy, vinegar and kale. Cook for another 15 minutes or so. Adjust seasoning to taste.

Tips:

Choose the right lentils: This recipe calls for brown lentils, which hold their shape well and have a slightly nutty flavor. You can also use green or red lentils, but they may break down more in the soup.
Cook the lentils properly: Be sure to rinse the lentils before cooking to remove any dirt or debris. Add the lentils to a pot with plenty of water and bring to a boil. Then, reduce heat to low and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape.
Don't overcrowd the pot: When adding the vegetables to the soup, be sure not to overcrowd the pot. Otherwise, the vegetables will not cook evenly and the soup will be too thick.
Season to taste: Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or chili powder to taste.
Serve with your favorite toppings: This soup is delicious served with a dollop of sour cream, a sprinkle of grated cheese, or a few chopped green onions.

Conclusion:

This warming lentil soup with kale and rice is a hearty and healthy meal that is perfect for a cold winter day. It is packed with protein, fiber, and vitamins, and it is also very affordable. This soup is also very easy to make, and it can be prepared in under an hour. So next time you are looking for a quick and easy meal that is also healthy and delicious, be sure to give this warming lentil soup a try.