Red Lentil Soup with Kale

Perfumed by the scents of cumin, coriander, garlic, and turmeric, this red lentil soup is perfect when served alongside some na'an or other flatbread for dunking. Don't forget a little bit of lemon juice to brighten up all the flavors.

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Red Lentil Soup with Kale
makes a bunch -- enough for a couple of meals and leftovers

olive oil
2 medium onions, diced
2 medium carrots, diced
4 cloves garlic, minced
1 tsp salt
2 tsp chile powder
2 tsp coriander
2 tsp cumin
1 tsp turmeric
medium bunch of kale, chopped
2 1/2 cups red lentils, picked through, rinsed and drained
4 cups chicken broth
2 cups water

lemon wedges (optional)

Heat a whorl of olive oil in a medium stockpot over medium heat. When oil is hot, add onions. Saute until just becoming transluscent, about 4-5 minutes. Add carrots and saute until carrots are beginning to soften. Add garlic, salt, and spices. Stir well and cook until spices begin to bloom. Add kale, lentils, broth, and water.

Bring soup to a boil, then reduce to a simmer. Simmer 40-50 minutes, or until the lentils have softened and begun to break apart.

At this point, you can puree the soup if you desire. Use a hand blender, or puree in batches in a blender. I like to use a hand blender to puree the soup just a bit -- but not until the soup loses all of its texture.

Serve soup hot with a squeeze of lemon.

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Dust-bunny said...

This is very delicious. I had to vary it a little, because I only had 2 cups of chicken broth, so I made up for the rest with water and a little extra sea salt. I had a half a bag of fresh spinach left over from a previous meal, and added that as well. Very filling and nutritious, love it!

Lo said...

So glad you enjoyed it! This is a real favorite around our house, and we make it often.

Thanks for visiting and giving us your feedback. Hope to see you back again soon!

Little City Farm said...

Made this today and it was fabulous!

Lo said...

@Terry - So glad you gave it a try! It's one of our favorites.