Ingredients with Measurements:
- 1 cup dried green lentils, rinsed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chopped kale
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes.
2. Add carrots and sauté for another 5 minutes.
3. Add lentils, vegetable broth, diced tomatoes, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
4. Add chopped kale and simmer for another 5-10 minutes, until kale is wilted.
5. Using an immersion blender, blend the soup until desired consistency is reached. Alternatively, transfer half of the soup to a blender and blend until smooth, then return to the pot.
6. Serve hot with crusty bread.
Time:
Preparation time: 10 minutes
Cooking time: 40-50 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Per serving (based on 4 servings):
Calories: 238
Fat: 7g
Carbohydrates: 34g
Fiber: 12g
Protein: 12g
Substitutions for ingredients:
- You can use any type of lentils for this recipe, but cooking time may vary.
- You can use chicken broth instead of vegetable broth.
- You can use spinach instead of kale.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Add a can of chickpeas for extra protein.
- Add a splash of balsamic vinegar for a tangy flavor.
Tips and tricks:
- Rinse and drain the lentils before using to remove any dirt or debris.
- If you don't have an immersion blender, you can use a regular blender but be careful when blending hot liquids.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped parsley.
Garnishes:
- Crusty bread
- Parmesan cheese
- Red pepper flakes
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to rinse and drain the lentils before using.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Lentil soup is a popular dish in many cultures, including Middle Eastern, Mediterranean, and Indian cuisine. It is a nutritious and filling meal that has been enjoyed for centuries.
Flavor profiles:
This lentil soup is savory and hearty, with a slight sweetness from the carrots and a hint of bitterness from the kale.
Serving suggestions:
Serve hot with crusty bread and a side salad for a complete meal.
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