Lentil and Kale Soup

READY IN: 2hrs 20mins
Recipe by meedeeter

Plan to make this at least a day ahead, because it gets so much better after sitting overnight. Then just heat up the soup, make a salad and bread, and you have a fantastic meal! And healthy! From Soups Up by Sally Sampson.

Top Review by Kay D.

We enjoyed this immensely, especially given the fact my family rarely has a meatless meal. The red pepper flakes gave just a subtle hint of heat that was quite pleasing.<br/>I will definitely make this again,and thank you, meedeeter, for posting.

Ingredients Nutrition

Directions

  1. Heat oil over medium heat in large pot. Add the onion, garlic, carrots, celery, and cook, partially covered, about 15 minutes.
  2. Add the lentils, kale, and stock, raise the heat to high, and bring to a boil. Lower the heat to medium and cook, partially covered, about 1 1/2 hours until lentils are soft.
  3. Refrigerate at least overnight and up to do days.
  4. Add the crushed red-pepper, basil, and cilantro and gently reheat. Add the lemon juice, salt, and pepper. Garnish with cheese.

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