Soup > Lentil Soup > Kale Soup

Spicy Lentil and Kale Soup Recipe

Ingredients with Measurements:
- 1 cup dried green lentils
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 bunch kale, stems removed and chopped
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Immersion blender (optional)

Step-by-step instructions:

1. Rinse the lentils in a fine mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the cumin, smoked paprika, and chili flakes and cook for another minute.
4. Add the lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce the heat and simmer for 30 minutes or until the lentils are tender.
5. Using an immersion blender, blend the soup until it is mostly smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
6. Add the chopped kale to the pot and cook until wilted, about 5 minutes.
7. Season with salt and pepper to taste.


Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe makes 4 servings.

Nutritional information:
Calories: 245
Fat: 4g
Carbohydrates: 40g
Protein: 16g
Fiber: 16g

Substitutions for ingredients:
- You can use any type of lentils in place of green lentils.
- If you don't have smoked paprika, regular paprika will work.
- You can use any type of broth in place of vegetable broth.

Variations:
- Add diced carrots or celery to the soup for extra vegetables.
- Use spinach or Swiss chard in place of kale.
- Add cooked chicken or sausage for extra protein.

Tips and tricks:
- To make this soup spicier, add more chili flakes or a diced jalapeno pepper.
- If you don't have an immersion blender, you can use a potato masher to mash the soup instead.
- This soup can be made ahead of time and reheated for an easy meal.

Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.

Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.

Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped parsley or cilantro on top.

Garnishes:
Chopped parsley or cilantro, a dollop of sour cream, or a sprinkle of shredded cheese.

Pairings:
Serve this soup with crusty bread or a side salad.

Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables

Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to thicken.

Food safety advice:
- Make sure to rinse the lentils thoroughly before using them.
- Store the soup in the refrigerator within 2 hours of cooking.

Food history:
Lentil soup is a staple in many cultures, including Middle Eastern, Indian, and Mediterranean cuisine.

Flavor profiles:
This soup is spicy, smoky, and savory.

Serving suggestions:
Serve this soup as a main dish with crusty bread or a side salad.

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Taste: Spicy, Savory, Earthy, Tangy, Nutty