Add all the other ingredients except for lemon juice, and stir well. Post was not sent - check your email addresses! Just the perfect comfort bowl that’s also super healthy. Stir in the kale and nutmeg. Your email address will not be published. Make sure the lentil soup has cooled off completely. Add all the other ingredients except for lemon juice, and stir well. Sorry, your blog cannot share posts by email. Hungry for more? Lentils are my fave! You can reheat it on the stove or in a microwave. 3. Disclaimer: Skinny Spatula is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I prefer to go with medium curry. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. 2 tablespoons EVOO, plus more for drizzling, 1 pound hot or sweet Italian sausage, casings removed. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid). Heat the EVOO in a soup pot over medium-high heat. Try this easy one pot lentil soup with carrots and kale for a cozy dinner at home. I also eat vegetarian/pescatarian food. The soup will keep in the freezer for up to one month. Bring the soup to a boil, then lower the heat to a simmer. Cook until the vegetables are soft, 7 to 8 minutes. Add the sausage and cook, crumbling with a wooden spoon, until browned. Stir in the tomato paste and cook for 1 minute. Curry powder — depending on how much of a kick you want this lentil soup to have, choose between medium and hot curry powder. Stir occasionally. Sign up for the Recipe of the Day Newsletter Privacy Policy, Jazmin's Super Healthy Epic Coconut Cashew Cookies. Add all the spices and cook for another minute. People are doing meatless Mondays, I’m basically doing the opposite, as I only have meat a couple of times a month. All rights reserved. Add the sausage and cook, crumbling with a wooden spoon, until browned. Deliciousl Love lentil soup with the additional (Scottish) touch of kale. Cavolo Nero kale — this is a kale variety known as Tuscan kale or black kale. Nutritional information is an estimate provided by an online nutrition calculator. The soup can be refrigerated in an airtight container for a make-ahead meal. This spicy lentil kale soup is a hearty, delicious and pretty budget friendly. Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. It turns out it doesn’t need anything else than the power of veggies and the right amount of spiciness to be the best lentil soup I have had in my life. This vegan lentil soup with kale is an adaptation of a recipe I was obsessed with a couple of years ago when I used to make it with chicken. Serve it with crusty bread or crackers and you have a tasty lunch or even a light dinner that will leave you full and happy. 1. Add olive oil to a large stock pot and bring to medium heat. This recipe for Hearty Kale and Lentil soup is the balm for all that ails you! If you liked this kale and lentil soup recipe, check out some of my other vegan recipes: Vegan Tagliatelle Bolognese with Mushrooms, Super Easy Gigantes Plaki (Greek Baked Beans). Reheat over medium heat. 1 Bunch of kale chopped o points. It’s hearty, satisfying, and healthy. Follow Skinny Spatula on Instagram, Facebook, and Pinterest! Stir in the kale and nutmeg. This kale and lentil soup is nutritious, super easy to make, and very satisfying. Remove the rosemary stems and bay leaves. If you go the microwave way, it takes about 2-3 minutes at 800W to heat a serving. This lentil soup with kale will keep for 4 to 5 days in the fridge, which makes it great for meal prep. If you have been following my blog for a while, you know that I am not a vegan, but rather someone who eats mostly vegetarian/pescatarian food, with the occasional addition of meat. If you want to use ready-cooked lentils, simmer for just 15-20 minutes. You can use regular kale as well. You can use canned cooked lentils in a pinch, but you’re going to have to adjust cooking times to avoid them turning into mush. Ingredients 2 tbsp olive oil 2 onions, medium 3-4 garlic cloves 2 stalks celery, diced 2 carrots, medium, diced 2-3 cups Cavolo Nero kale, shredded 1 can chopped tomatoes 1 tsp cumin powder 1 1/2 tsp medium curry powder 1/4 tsp red chili flakes 2 bay leaves Salt and pepper 1 … If you use cooked lentils, cut the cooking time in half. This soup looks so good! Finish with the lemon juice and serve hot with crusty bread. Disclaimer - Privacy Policy - Terms and Conditions, White Minestrone Soup with Barley and Beans, Sun Dried Tomato Focaccia with Feta and Kalamata Olives (Bread Maker Recipe), Blueberry Oatmeal & Peanut Butter Smoothie Bowl {Vegan}, Potato Cheddar Soup with Italian Sausage (Soup Maker Recipe), Spinach and Mushroom Pizza with Mascarpone Cheese, Roasted Vegetable Salad with Quinoa and Halloumi, Onion — brown onions are best here, you’ll need two medium ones, peeled and diced, Garlic cloves — 3 or 4 garlic cloves, crushed, Celery — two or three celery stalks, diced, Carrots — two medium carrots peeled and diced. It’s getting cold already, which is why it’s time to make all kinds of soups to … 4. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Cook until the vegetables are soft, 7 to 8 minutes. Ingredients: 1/2 head cabbage chopped 0 points . Work with Melissa Chapman of The Staten Island Family, Hearty Kale and Lentil Soup -One point per serving on, 32 ounces low sodium vegetable broth - 2 points. ©️ Skinny Spatula 2019-2020. Heat the EVOO in a soup pot over medium-high heat. © 2020 Discovery or its subsidiaries and affiliates. Stir occasionally. Saute the onion, garlic, celery and carrot in olive oil over low to medium heat for 10 minutes until soft. Add lentils, broth, water, salt, garlic, cumin and coriander. This pasta looks so great, can’t wait to try it. 1 box (32 ounces) low sodium vegetable broth – 2 points . But the best part of this Hearty Kale and Lentil soup is that it is only One point per serving on Weight Watchers Blue! Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino. This hearty vegan lentil soup with kale is full of nutrients such as fiber and protein and also has a little spicy kick. Share it on Instagram and mention @skinnyspatula or tag #skinnyspatula. This is just the type of dish that I would eat. This hearty vegan lentil soup with kale is full of nutrients such as fiber and protein and also has a little spicy kick. 2. Bring the soup to a boil, then lower the heat to a simmer. Just the perfect comfort bowl that’s also super healthy. Yum! Finish with the lemon juice and serve hot with crusty bread. Thank you for the recipe. Add onion, celery and carrots and sauté until softened, about ten minutes. Made on one pot for easy clean up, it’s like a little bowl of goodness for your tummy. In a Dutch Oven or your favorite soup pot, heat 1 Tablespoon of Olive Oil over medium high heat and sauté the vegetables until the soften.. Next, add the remaining ingredients, except the kale, bring to a boil, and then simmer for 30 minutes until the lentils and vegetables are tender. This is a pretty versatile soup, in the sense that you can add or remove some of the veggies to suit your taste and match what you have in the fridge. Simmer for 35-40 minutes until the lentils are soft. All rights reserved. Simmer for 35-40 minutes until the lentils are soft. Heat olive oil in a heavy-bottomed pot over medium heat. Stir in the tomato paste and cook for 1 minute. This lentil kale soup was originally posted in July 2015, but has been updated. Next, add all the spices and cook for another minute. It always makes my day to see your creations! To make the lentil soup, saute the onion, garlic, celery and carrot in olive oil over low to medium heat for 10 minutes until soft. Next, chill it in the fridge for about 30 minutes, before adding portions in small containers (or resealable bags, but I prefer containers because they make it so much easier to defrost and reheat the soup). Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. As of late, I found myself testing vegan recipes more often and I really enjoy both cooking and eating them. Yes, this is a soup that freezes extremely well. This soup recipe comes together quickly and doesn’t require a long cook time.

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