Sort ingredients
kmboyett
QR Code
Listen
Pdf
Add olive oil or butter to the bottom of your stockpot or sauce pan and turn it on over medium-high heat.
Add chopped onions, celery, carrots and garlic along with a sprinkle of salt and pepper. Also add the bay leaves.
Saute until the onions become translucent, and the carrots and celery are just fork-tender (about 10 minutes). Stir occasionally.
Rinse and sift the lentils under water in a colander.
Add all of the other called-for ingredients EXCEPT the kale and lemon (or vinegar) to the pot: the vegetable broth, lentils, canned tomatoes, and spices.
Bring to a boil and then reduce to a simmer.
Cover the pot with a lid and simmer for 25-40 minutes, until the lentils are cooked and softened to your desired texture. Stir occasionally.
De-stem the kale and roughly chop or tear the leaves into bite-size pieces.
Add the kale to the soup, stir, cover the pot again, and continue to cook for 5 minutes.
Remove the finished kale lentil soup from the heat before adding the juice from 1 lemon or 1 tsp red wine vinegar.
Taste and add more salt and pepper if desired.
Serve and enjoy!
Store leftovers in the refrigerator and enjoy within one week.
Freeze extras in freezer-safe containers for up to a year. Use within 6 months for best quality.