Lentil and black kale soup, a delicious comfort food suitable for the coldest and grayest days of the year. A warm soup that allows us to bring not only a good hot, creamy, and enveloping dish to the table, but also a dish that warms both soul and body, making us live with more joy on those sad days in front of the window, waiting for the sun to come back and warm us with its heat. Today I felt just like that, as if I were stuck at home by the rain, everything gray outside, a little chilly inside, considering that just the day before we were still in short sleeves, it’s nice to finally wear a heavy sweater that warms after months of heat, but that warmth seems not enough, something more suitable is needed to warm oneself more deeply, to warm that part of our being that feels lost in front of a bit of rain, even knowing that it is vital. Surely the lentil and kale soup will help us find the right perspective, and it will bring back our good mood, it did for me, maybe because with a full belly everything seems more beautiful, including the rain.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Lentil Soup with Black Kale
- 5.6 oz dried lentils
- 2 small potatoes
- 1 carrot
- 1/2 onion
- 1.8 oz tomato pulp
- 6 leaves black kale
- to taste salt
- to taste extra virgin olive oil
- 4 slices bread
- to taste celery or a little basil
Tools for Preparing Lentil Soup with Black Kale
- 1 Pot
- 1 Peeler
- 1 Bowl
- 1 Knife
- 1 Ladle
- 1 Baking Tray
Steps for Preparing Lentil Soup with Black Kale
We wash the lentils and put them to cook in a pot, preferably with a thick bottom, adding a couple of quarts of water, or slightly less. Start cooking on high heat, so as to bring the water to a boil immediately.
Meanwhile, add all the other ingredients, the kale washed and chopped into pieces, removing the tougher central part, as it would not cook in time with the lentils, leaving only the final tips.
Add peeled and diced carrots and potatoes, onion, celery, I didn’t have it so I used a little basil. Also add the tomato pulp, a bit of salt, and olive oil.
Cook for about an hour, until the lentils and kale are well cooked. I turned off the heat after about 45 minutes, the usual cooking time for lentils. Of course, you can also cook it in a pressure cooker, it will take half the time. I prefer cooking in a pot, and at the end, I check how much liquid there is, if necessary I remove the lid and raise the flame to let it dry a bit if needed.
Prepare the bread croutons to accompany, just sprinkle the slices with a little olive oil and then, if desired, add garlic, chili pepper, or black pepper, chives, or oregano. Put in the oven under the grill at 392°F, for less than a minute, checking to avoid burning them.
Serve the lentil and black kale soup hot and steaming after a couple of minutes of rest, accompanied by croutons.
If there’s any left over, it’s excellent reheated with a bit of bread, in an iron skillet.
