Best Warming Lentil Soup With Kale Rice Recipes

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AMAZING LENTILS AND KALE



Amazing Lentils and Kale image

This is so easy and so good.

Provided by Angelatizzle

Categories     Side Dish     Beans and Peas

Time 1h10m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 cup shredded carrot
1 cup chopped onion
5 cloves garlic, minced
6 cups vegetable broth
1 (16 ounce) package dry lentils
1 (24 ounce) jar chunky-style salsa
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 bunch kale, chopped

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes.
  • Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes.
  • Season the lentil mixture with cayenne pepper, salt, and black pepper.
  • Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 62.2 g, Fat 6.5 g, Fiber 20.1 g, Protein 22.7 g, SaturatedFat 0.8 g, Sodium 1207.8 mg, Sugar 11.8 g

LENTIL SOUP WITH WHEAT BERRIES AND KALE



Lentil Soup with Wheat Berries and Kale image

This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don't hesitate to use it instead of water. That said, you'll get an incredible amount of flavor from the soffritto, lentils, and kale alone.

Provided by Carla Lalli Music

Categories     Soup/Stew     Carrot     Onion     Garlic     Grains     Barley     Rice     Coriander     Lentil     Kale     Parmesan     Bread     Vegetarian     Dinner     Winter     Healthy

Yield 6 servings

Number Of Ingredients 13

2 medium carrots, coarsely chopped
1 large onion, coarsely chopped
5 garlic cloves, peeled
1/2 cup extra-virgin olive oil
2 1/2 tsp. kosher salt, divided, plus more
1/2 tsp. freshly ground black pepper
3/4 cup wheat berries, spelt, unhulled barley, or short grain brown rice (do not use pearled grains)
1 tsp. coriander seeds, coarsely crushed
1 tsp. ground turmeric
2 dried bay leaves
3/4 cup French green lentils, rinsed
2 bunches curly green kale, stems and ribs removed, leaves torn into 2" pieces
Finely grated Parmesan and toasted crusty bread (for serving)

Steps:

  • Pulse carrots, onion, and garlic in a food processor until finely chopped. Heat oil in a 6-quart stockpot or Dutch oven over medium, then add vegetables; season with 1 tsp. salt and 1/2 tsp. pepper, stirring to coat. Cook, stirring occasionally, until vegetables begin to look juicy, about 3 minutes. Partially cover with a lid, reduce heat to medium-low, and cook, stirring occasionally, until vegetables are completely tender but have not taken on any color, 10-12 minutes.
  • Add wheat berries, coriander, turmeric, and bay leaves and stir to combine. Cook until bottom of pot is just starting to brown, about 2 minutes. Add 10 cups water and bring to a boil over medium-high heat. Season with 1 1/2 tsp. salt, then reduce heat to medium-low and bring to a simmer. Cook, uncovered and stirring occasionally, until grains show signs of softening but are nowhere near done, about 15 minutes. Add lentils and kale and stir well to combine. Kale should be submerged; add another cup of water if needed. Partially cover pot and cook, stirring occasionally, until lentils and grains are tender and kale is very silky, 40-45 minutes more. Pluck out bay leaves. Taste and season with more salt and pepper if needed.
  • Divide soup among bowls. Serve with Parmesan for sprinkling over and bread for dunking.

LENTIL SOUP WITH CRISPY KALE



Lentil Soup with Crispy Kale image

Swap out the usual croutons for crunchy kale chips in this umami-packed lentil and mushroom soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 10

6 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped (1 1/3 cups)
2 medium carrots, peeled and cut into 1/2-inch pieces (3/4 cup)
12 ounces shiitake mushrooms, stemmed, half finely chopped, half cut into 1/4-inch slices
Kosher salt and freshly ground pepper
1 1/2 teaspoons chili powder
1 tablespoon tomato paste
1 1/2 cups brown lentils (10 ounces)
1 teaspoon red-wine vinegar
1 bunch lacinato kale, ribs removed, cut into 2-inch pieces

Steps:

  • Preheat oven to 450 degrees. In a saucepan, heat 3 tablespoons oil over medium-high. Add onion, carrots, and chopped mushrooms; season with salt and pepper. Cook, stirring, until soft, 6 minutes. Add chili powder and tomato paste; cook 30 seconds. Stir in lentils and 6 1/2 cups water. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are tender, 35 to 45 minutes. Stir in vinegar.
  • Meanwhile, toss sliced mushrooms with 1 tablespoon oil, and kale with 2 tablespoons oil. Season with salt and pepper. Spread mushrooms on one side of a rimmed baking sheet; roast 10 minutes. Flip. Add kale to other side; roast until both are crisp, about 8 minutes more. Serve soup topped with kale and mushrooms, and drizzled with more oil.

CHICKEN LENTIL SOUP WITH KALE



Chicken Lentil Soup With Kale image

Healthy, Hearty soup. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. You'll love this soup.

Provided by daisyb6107

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
1 cup coarsely chopped carrot
2 -4 garlic cloves, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 -2 bay leaf
4 cups coarsely chopped kale
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups cooked chicken breasts, cubed
1 medium tomatoes, seeded and chopped
1/2 cup dry lentils

Steps:

  • In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
  • Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
  • Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
  • Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
  • Remove bay leaves before serving.

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