Lentil And Baby Kale Soup Recipe

I’ve been messing around in the kitchen lately and this hearty lentil soup with a mix of veggies like kale, carrots and celery totally blew my mind its comfy, healthy and perfect for days when I need a quick fix meal that still tastes awesome.

I think my Lentil And Baby Kale Soup is a nutritious dish made with extra virgin olive oil, chopped onion, minced garlic, diced carrots and celery. I love how the lentils, diced tomatoes and vegetable broth create a hearty base, while baby kale, bay leaf, salt and pepper round it out.

Ingredients

• Extra virgin olive oil add’s richness, healthy fats and gives great depth to the soup.
• Yellow onions offer natural sweetness, essential flavor layers, and good antioxidants.
• Minced garlic gives a zesty spark and boost immunity while enhancin overall taste.
• Dried lentils are a protein powerhouse, loaded with fiber, vitamins, and an earthy flavor.
• Diced tomatoes delivers tangy brightness, antioxidants, and a slight natural acidity to balance.
• Baby kale adds a hearty green crunch, vitamins, and a burst of spring freshness.
• Carrots and celery supply crunch, natural sweetness, and a nutritious veggie base.
• Vegetable broth unites all flavors smooth, ensuring every bite remains tasty and conforting.

Ingredient Quantities

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup dried lentils, rinsed
• 1 14.5 oz can diced tomatoes
• 4 cups vegetable broth
• 4 cups baby kale, roughly chopped
• 1 bay leaf
• Salt and pepper to taste

How to Make this

1. Heat 2 tbsp extra virgin olive oil in a large pot over medium heat.

2. Add your chopped medium yellow onion and cook until its soft, about 5 minutes.

3. Toss in the 3 minced garlic cloves and stir for another minute so they get fragrant.

4. Mix in the 2 diced carrots and 2 diced celery stalks and cook ’em for about 5 minutes until they start softening.

5. Add the 1 cup dried lentils, the 1
4.5 oz can of diced tomatoes (include the juice) and the 4 cups vegetable broth, then drop in the bay leaf.

6. Bring the whole thing to a simmer and let it cook for roughly 30 minutes, or until the lentils are tender.

7. Stir in the 4 cups of roughly chopped baby kale and let it cook for another 5 minutes until nearly wilted.

8. Finally, season with salt and pepper to taste, remove the bay leaf and serve hot.

Equipment Needed

1. Large pot for cooking the soup
2. Measuring spoons to measure out 2 tbsp of extra virgin olive oil
3. Chef’s knife to chop the onion, mince the garlic, and dice the carrots and celery
4. Cutting board for all the chopping and dicing
5. Wooden spoon for stirring the ingredients as they cook
6. Can opener for opening the 14.5 oz can of diced tomatoes
7. Measuring cups to portion out the vegetable broth and lentils
8. Ladle to serve the soup when it’s ready

FAQ

• Q: How long does this soup typically take to make?
  A: It usually takes around 40-50 minutes from start to finish, includin prep time and simmerin time.
• Q: Can I swap baby kale with another green?
  A: Sure, you can use spinach or collard greens if you dont have baby kale but it may change the taste a bit.
• Q: Do I need to soak the lentils before cookin?
  A: Nope, theres no need to soak them. They cook pretty quick and well as they are.
• Q: Is this soup vegan-friendly?
  A: Yes, its already vegan since we use vegetable broth and all other plant based ingrediants.
• Q: How should I store leftovers?
  A: Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat well before eating.

Lentil And Baby Kale Soup Recipe Substitutions and Variations

• You can use canola or vegetable oil instead of extra virgin olive oil if you dont have any on hand.
• If you dont have a medium yellow onion, try using a red or white onion even though they might be a bit stronger in taste.
• If you’re out of garlic cloves, you can swap them for about 1/4 teaspoon garlic powder for each clove.
• Instead of carrots, you might try parsnips or even butternut squash to give the soup a slightly sweet flavor.
• If celery isnt available, fennel bulb can work as a substitute for a different twist on the flavor.

Pro Tips

1. Make sure you heat the olive oil just right before adding the onions so that they soften and release their natural sweetness. If it’s too hot, you might burn them and that really changes the taste.
2. When you add the garlic, don’t let it cook too long. Just stir it quickly for about a minute so it gets fragrant but doesn’t turn bitter.
3. Keep an eye on the lentils while it’s simmering—sometimes they can cook faster or slower depending on their age. Check them around the 25 minute mark to avoid them getting mushy.
4. When you stir in the kale, do it quickly and turn the heat down a little. If you let it cook too long, you’ll lose that nice texture and some of the nutrients.