Lentil Soup With Crispy Kale Food

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.

LENTIL SOUP WITH CRISPY KALE

Steps:

• Preheat oven to 450 degrees. In a saucepan, heat 3 tablespoons oil over medium-high. Add onion, carrots, and chopped mushrooms; season with salt and pepper. Cook, stirring, until soft, 6 minutes. Add chili powder and tomato paste; cook 30 seconds. Stir in lentils and 6 1/2 cups water. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are tender, 35 to 45 minutes. Stir in vinegar.
• Meanwhile, toss sliced mushrooms with 1 tablespoon oil, and kale with 2 tablespoons oil. Season with salt and pepper. Spread mushrooms on one side of a rimmed baking sheet; roast 10 minutes. Flip. Add kale to other side; roast until both are crisp, about 8 minutes more. Serve soup topped with kale and mushrooms, and drizzled with more oil.

CHICKEN LENTIL SOUP WITH KALE

Steps:

• In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
• Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
• Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
• Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
• Remove bay leaves before serving.

LEMONY LENTILS WITH KALE

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
• Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. Season with salt and black pepper.

LENTIL SOUP (WITH KALE AND BALSAMIC)

Steps:

• Put ingredients (carrots through black pepper) in the slow cooker. Set slow cooker on low and cook for about 6-8 hours or until lentils are tender.
• About 10 minutes before you are ready to serve the soup, add the balsamic vinegar and chopped kale.