Lentil and Kale Soup

Nothing says soup like a snowy, cold, and windy day!  This soup was the perfect fix to our cold winter day.  Delicious and nutritious? Yup!  Savory and fresh?  Yup!  Lentil and Kale Soup is sure to become a new favorite with everyone in your family! 

 

We served it with crusty multi-grain bread, it would also be delicious with a salad or you can serve it all on its own!  It made great lunch leftovers (always a huge bonus in my book!).  I hope you enjoy it as much as we did!

 

Lentil and Kale Soup:

 

2 teaspoons Extra Virgin Olive Oil

1/2 Onion chopped

2 Cloves Garlic chopped

2 Carrots sliced

28 oz can Diced Tomatoes (don't drain)

1 cup Lentils

1 bunch Kale

1/2 teaspoon Thyme

1/2 teaspoon Oregano

1/4 teaspoon Black Pepper

3 1/2 cups Broth (vegetable, chicken, or beef)

4 cups Water

 

In a stockpot saute the oil, onion, garlic, and carrots until the onions are translucent and the carrots are forkable.  Add in the lentils, tomatoes, thyme, oregano, pepper, broth, and water simmer until the lentils are cooked through (soft to bite, shouldn't be too chewy) about 40 minutes.  Add the kale and continue cooking until the kale turns a bright, vivid green.  I found the kale to be perfect at that stage, others may like it more done - the picture above was from a batch that got over-cooked (in my opinion).  Dish up this lovely soup and serve with bread, salad, or all by itself - Enjoy!