Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 cup green lentils, rinsed and drained
- 4 cups vegetable broth
- 1 bunch kalette, trimmed and chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the cumin, coriander, and smoked paprika and stir to combine.
3. Add the lentils and vegetable broth and bring to a boil. Reduce heat to low and simmer for 25-30 minutes, or until the lentils are tender.
4. Add the chopped kalette to the pot and cook for an additional 5-7 minutes, or until the kalette is tender.
5. Use an immersion blender to puree the soup until smooth, or transfer the soup to a blender and puree in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 4g
Carbohydrates: 30g
Protein: 12g
Fiber: 12g
Substitutions for ingredients:
- You can use any type of lentils instead of green lentils.
- If you don't have kalette, you can use kale or collard greens instead.
Variations:
- Add diced potatoes or carrots for extra texture and flavor.
- Use chicken broth instead of vegetable broth for a meatier flavor.
- Add a dollop of sour cream or Greek yogurt for a creamy finish.
Tips and tricks:
- Rinse the lentils before using to remove any debris or dirt.
- Don't overcook the kalette or it will become mushy.
- Use an immersion blender for a smoother texture, or leave the soup chunky if you prefer.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread or a side salad
Suggested side dishes:
Roasted vegetables or a quinoa salad
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cook the lentils thoroughly to avoid any risk of foodborne illness.
Food history:
Lentil soup is a staple in many cultures, including Middle Eastern and Mediterranean cuisine.
Flavor profiles:
The soup has a smoky and earthy flavor from the spices and lentils, with a slightly bitter and nutty taste from the kalette.
Serving suggestions:
Serve the soup as a main course or as a starter for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A