Best Spicy Lentil And Kale Soup Recipes

SPICY CHORIZO AND RED LENTIL SOUP WITH KALE

Spicy Chorizo and Red Lentil Soup with Kale image

This recipe, adapted from "The Alaska from Scratch" Cookbook," by Maya Wilson, transforms a brothy lentil soup into a spicy, warming main dish with the addition of fresh Mexican-style chorizo and chopped kale. This simple winter dinner also features carrots, which grow unusually sweet in Alaska's summer light and temperatures, and are a root-cellar staple. Sweet or spicy Italian sausage works well as a substitute for the chorizo.

Provided by Julia O'Malley

Categories easy, soups and stews, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

4 links fresh (uncured) Mexican-style chorizo, casings removed (1 pound)
2 tightly packed cups chopped kale
1 medium onion, chopped
2 medium carrots, peeled and sliced into 1/4-inch rounds
2 stalks celery, sliced 1/4-inch thick
2 garlic cloves, minced
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
2 quarts low-sodium chicken broth
1 14.5-ounce can diced tomatoes, with juice
1 cup red lentils
Crusty bread, for serving

Steps:

Set a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, breaking the sausage into small pieces and stirring occasionally, until the chorizo is browned, about 8 minutes.
Add the kale, onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables are just starting to become tender, about 5 minutes. You should hear a steady sizzle from the pot; adjust the heat as needed. Season with salt and pepper.
Add the chicken broth, tomatoes and lentils, and bring to a boil. Reduce the heat to low, cover and gently simmer, stirring occasionally, for 20 minutes, or until the lentils are soft.
When ready to serve, taste and adjust the seasonings. Serve hot with crusty bread. Leftovers can be refrigerated in an airtight container for up to 7 days.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 24 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 917 milligrams, Sugar 4 grams

SPICY LENTIL AND KALE SOUP

Spicy Lentil and Kale Soup image

Make and share this Spicy Lentil and Kale Soup recipe from Food.com.

Provided by JackieOhNo

Categories Lentil

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
2 anchovy fillets
4 ounces pancetta, d iced
1 large baking potato, peeled and chopped
2 carrots, peeled and chopped
1 onion, chopped
3 -4 garlic cloves, minced
2 -3 sprigs fresh rosemary
1 bay leaf
2 teaspoons smoked paprika
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground allspice
salt and black pepper
1 1/2 cups dried lentils
2 (32 ounce) containers chicken broth
1 (14 1/2 ounce) can fire-roasted diced tomatoes
1 bunch kale, chopped

Steps:

In a large, heavy soup pot, heat the oil over medium-high heat. Stir in the anchovies until melted, then add the pancetta and cook until crisp. Add the potato, carrots, onion, and garlic. Add the rosemary, bay leaf, paprika, red pepper, allspice, salt and pepper; cook until vegetables are softened, about 8 minutes.
Stir in the lentils, chicken broth and tomatoes and bring to a boil. Lower the heat, stir in the kale, and simmer until the lentils are tender, about 30 minutes. Discard the bay leaf and rosemary sprigs.

Nutrition Facts : Calories 340.8, Fat 7.5, SaturatedFat 1.3, Cholesterol 1.1, Sodium 1248.9, Carbohydrate 47.7, Fiber 17.9, Sugar 6.5, Protein 21.9