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Red Lentil Soup with Kale, Lemon and Pepper

★★★★★

5 from 6 reviews
  • Yield: 4 servings 1x

Ingredients

Units Scale

Soup

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion (finely chopped)
  • 5 garlic cloves (minced)
  • 2 cups red lentils (washed and drained)
  • 6 cups water (plus more as needed)
  • 1 1/2 teaspoons sea salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups kale leaves
  • 1/4 cup freshly squeezed lemon juice (plus more to taste)

Toppings

  • Extra virgin olive oil
  • Freshly ground black pepper

Instructions

  1. In a large pot, warm olive oil over medium heat. Add onions and sauté for 5 minutes. Stir in garlic and sauté for 2 to 3 minutes longer. Add lentils and water, and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 30 minutes or until lentils are cooked and becoming creamy. Stir pot every 10 minutes or so to make sure lentils are not sticking.
  2. Remove lid, add salt and more water, if needed, to reach your desired consistency. Cover again and cook for 5 to 10 minutes longer or until lentils have completely dissolved and soup is creamy.
  3. Stir in pepper and kale, and cool for 1 minute or until kale is wilted. Remove from heat and add lemon juice.
  4. Season to taste and serve with a drizzle of olive oil and black pepper.
  • Author: Pralines and Greens

Find it online: https://pralinesandgreens.com/red-lentil-soup-with-kale-lemon-and-pepper/