Lentil Soup with Tomato and Tuscan Kale

  4.5 – 2 reviews  • Lentil Recipes
This warming soup is chock-full of fiber and vegetable goodness. “It’s made of lentils and dark-green leafy vegetables, and that’s a great thing for your body,” says New York City chef Marco Canora, from whose cookbook A Good Food Day this recipe is taken. “To have health and wellness,” he says, “the best thing you can do is cook for yourself, because you control the fats and salts and you are cooking with whole foods.”
Level: Easy
Total: 1 hr 55 min
Prep: 15 min
Cook: 1 hr 40 min
Yield: 8 to 10 servings

Ingredients

  1. 1 head garlic
  2. 1 pound brown lentils
  3. 1/2 yellow onion
  4. 1 carrot, peeled and halved lengthwise
  5. 1 celery stalk, cut into large pieces
  6. 1 bay leaf
  7. Fine sea salt
  8. 1 medium red onion, coarsely chopped (about 2 cups)
  9. 2 small carrots, coarsely chopped (about 1 cup)
  10. 2 celery stalks, coarsely chopped (about 1 cup)
  11. 1 tablespoon fresh rosemary leaves
  12. 1 tablespoon fresh thyme leaves
  13. 1/2 cup extra-virgin olive oil, plus more for serving
  14. 1 tablespoon tomato paste
  15. One 14.5-ounce can whole peeled tomatoes with their juices
  16. Fine sea salt and freshly ground black pepper
  17. 1 bunch Tuscan kale, stems and center ribs removed, leaves washed and coarsely chopped
  18. 1 bunch Tuscan kale, stems and center ribs removed, leaves washed and coarsely chopped
  19. Freshly grated Parmigiano-Reggiano cheese, for serving

Instructions

  1. 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. 
  2. 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.) 
  3. 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. 
  4. 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.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 317
Total Fat 12 g
Saturated Fat 2 g
Carbohydrates 41 g
Dietary Fiber 9 g
Sugar 5 g
Protein 14 g
Cholesterol 0 mg
Sodium 496 mg

 

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