Quick Lentil-Kale Soup
A simple, nourishing lentil soup with kale, tomatoes, and optional miso — wholesome and easy to make.
JapaneseVegetarianIntermediate60 minBy Northstar
Ingredients
Servings
5
- 1 cup lentils
- 7 cup water
- 4 cup kale (or spinach or Swiss chard), chopped
- 1 whole large onion, chopped
- 1 stalk celery, chopped
- 3 whole tomatoes, chopped
- 1 whole medium carrot, chopped
- 3 tbsp fresh parsley, chopped
- 1 whole bay leaf
- 0.3 tsp ground thyme
- 1 tbsp soy miso (optional)
- 0 pinch black pepper
Instructions
- 1
Cook lentils in a heavy pot with water for 30–60 minutes, stirring occasionally to prevent sticking.
- 2
Meanwhile, sauté onions in a little water with parsley and bay leaf until soft. Add celery and stir 2 minutes. Add carrots and sauté until slightly brighter in color.
- 3
Stir the vegetable mixture into the lentils along with the tomatoes.
- 4
Fold in the kale and keep stirring until wilted.
- 5
Add any remaining water and seasonings. Stir in miso if using. Simmer 5–10 minutes.
- 6
Serve hot.
Tags
soupvegetarianhealthylentilkalesoup-recipes-1