French Lentils And Kale Soup Recipes

AMAZING LENTILS AND KALE

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes.
• Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes.
• Season the lentil mixture with cayenne pepper, salt, and black pepper.
• Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.

LENTIL SOUP WITH TOMATO AND TUSCAN KALE

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.

FRENCH LENTIL, KALE AND KABOCHA SQUASH SOUP RECIPE - (4.5/5)

Steps:

• Wash the lentils in a colander and put in a pressure cooker with the water and some sea salt. Turn the heat up and boil the lentils for about 20 min. Turn off and let the cooker cool down. Take a 6 quart Dutch oven and melt the duck fat in it. Add the chopped up leek. When the leek gets bright green and the white parts translucent, drop in the kabocha squash cubes. And a little bit later, the kale (make sure you remove the big chunky veins of the kale leaves.) Incorporate everything with a wooden spoon, while adding a 1TS sea salt, 1 ts Curry, its cumin, 1 ts cayenne, a pinch of cinnamon Stir everything well. Add the bouillon and the coconut milk. let it come to a boil. Let it boil for as long as it needs to soften the kabocha (keep testing for softness) When it softens, take a handheld blender and blend a little bit, to make it creamier. Leave most of it chunky! Now scoop the boiled lentils in the soup and stir well. Enjoy with your favorite bread!