KALE AND LENTIL SOUP RECIPES

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KALE AND LENTIL SOUP RECIPE | BON APPÉTIT



Kale and Lentil Soup Recipe | Bon Appétit image

Kale and Lentil Soup Recipe

Provided by Teri Tsang Barrett

Yield Makes 5 cups

Number Of Ingredients 10

1 32-ounce container no-salt or low-salt chicken or vegetable broth
1/2 pound lentils (about 1 cup), picked over, rinsed
3 carrots, chopped
3 celery ribs, chopped
1 onion, chopped
3 garlic cloves, chopped
1 bay leaf
1 tablespoon fresh thyme leaves
1/3 cup flat-leaf parsley leaves
1/2 bunch kale, stemmed, rinsed, chopped (about 3 cups)

Steps:

  • Combine all ingredients except kale in a large pot. Cover and bring to a boil; stir, then reduce heat to a simmer and cook, partially covered, for 20 minutes. Stir in kale and cook, partially covered, until lentils and carrots are tender and kale wilts, about 10 minutes longer. Using an immersion blender, purée the soup. Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.

CROCKPOT LENTIL AND KALE SOUP RECIPE | LAURA IN THE ...



Crockpot Lentil and Kale Soup Recipe | Laura in the ... image

Provided by Laura Vitale

Prep Time 10 minutes

Cook Time 4 hours 0 minutes

Yield Serves 6 to 8

Number Of Ingredients 11

2 Cups of Dried Brown Lentils, rinsed and picked through
8 cups of Vegetable Stock
1 Yellow Onion, diced
3 Stalks of Celery, diced
3 Carrots, peeled and diced
3 Cloves of Garlic, minced
14 oz can of Diced Tomatoes
1 Tbsp of Olive Oil
2 tsp of Italian Seasoning
4 cups of Kale Leaves
Salt and Pepper, to taste

Steps:

  • 1) Add all of the ingredients except for the kale and salt and pepper into your crockpot. 2) Cook on high for 4 hours. 3 and a half hours into it, add the kale and continue cooking. 3) When fully cooked, season with salt and pepper to taste and dig in!

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