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Writer's pictureJessica Thornbury

Lentil Soup

After a long week of traveling overseas, there's nothing I crave more than coming home to a big bowl of soup—especially one filled with vegetables, herbs, and grains. This Lentil Soup with Crispy Kale hits the mark perfectly. Just as a resurrection fern springs back to life with a rainfall, I feel renewed with a hearty soup after traveling.


Ingredients:

  • Olive oil

  • 1/2  onion finely chopped

  • 1 celery stalk finely chopped

  • ½ fennel bulb, cored and finely chopped

  • 1 carrot chopped finely

  • 2 cloves garlic minced 

  • 10 fresh thyme sprigs

  • 2 bay leaves

  • Salt ground black pepper

  • 1 cups green lentils

  • ⅓ cup rice

  • 3 Kale leaves with the center cut out and leafs hand torn

  • 4 cups veggie stock


Directions:

  1. Place your soup pot over medium heat and add the olive oil.

  2. Once oil is hot add your onion, celery, carrot, fennel and stir until they begin to soften.

  3. Add garlic and stir to combine

  4. Add the thyme, bay leaves, salt, and pepper. Mix ingredients all together to coat evenly

  5. Stir in the lentils, rice and some of the torn Kale. Pour in the stock and bring to a boil over med-high heat then reduce to minimum low and simmer for about 30 min. Stirring occasionally until the lentils are tender. 

  6. Add more stock or water if necessary if the soup stars to get too thick

  7. Remove the bay leaves and top with the crispy Kale. Enjoy! 


(Crispy Kale Directions)

Preheat the oven to 300 degrees. Toss the torn up kale in olive oil and spread in a single layer on a large baking sheet. Bake for about 30 min giving the kale a toss every 10 min or so. Once Kale looks crispy and the edges start to turn brown, remove from the oven and toss the kale in a sprinkle of nutritional yeast flakes and salt while the kale is still hot.

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