Ingredients with Measurements:
- 1 cup dried lentils, rinsed and drained
- 1 bunch kale, stems removed and leaves chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 loaf day-old bread, cut into cubes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add lentils, kale, vegetable broth, water, thyme, rosemary, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Preheat oven to 375°F.
4. In a separate bowl, toss bread cubes with Parmesan cheese.
5. Spread bread cubes on a baking sheet and bake for 10-15 minutes, until golden brown and crispy.
6. Use an immersion blender or regular blender to puree the soup until smooth.
7. Serve soup in bowls and top with the crispy bread cubes.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 9g
Carbohydrates: 45g
Protein: 17g
Fiber: 12g
Sodium: 1350mg
Substitutions for ingredients:
- You can use any type of lentils, such as green or brown, instead of dried lentils.
- If you don't have kale, you can use spinach or Swiss chard.
- Any type of bread can be used for the bread cubes.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Use chicken or beef broth instead of vegetable broth for a meatier flavor.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Be sure to use day-old bread for the bread cubes, as fresh bread will not crisp up as well.
- If you don't have an immersion blender or regular blender, you can use a potato masher to mash the soup until smooth.
- To make the soup creamier, add a splash of heavy cream or coconut milk.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in a bowl with the crispy bread cubes on top.
Garnishes:
- Fresh parsley or cilantro
- Red pepper flakes
- Croutons
Pairings:
- A crusty baguette
- A side salad with a vinaigrette dressing
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more water or broth until desired consistency is reached.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to rinse and drain the lentils before using them in the recipe.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Panade is a traditional French dish that is made with bread and broth. It is often served as a side dish or as a main course with added ingredients, such as vegetables or meat.
Flavor profiles:
This soup is savory and hearty, with a rich and creamy texture. The lentils and kale add a nutty and earthy flavor, while the crispy bread cubes provide a crunchy contrast.
Serving suggestions:
Serve this soup as a main course with a side salad or crusty bread for a complete meal.
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