The lentil and kale soup is an easy-to-make first course, ideal for warming up on the coldest days. With a few simple ingredients, you’ll bring a tasty and genuine dish to the table: a lentil soup flavored with herbs and tomato puree, to which I then added some kale sautéed with garlic and oil. Served with toasted bread, this soup will be appreciated by the whole family!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 5.3 oz lentils
- 3.5 oz kale hearts
- 3 tbsps tomato puree
- 1 carrot
- 1 stalk celery
- 1 clove garlic
- 1 leaf bay leaf
- 1 sprig rosemary
- as needed extra virgin olive oil
- as needed salt
Steps
To make the lentil and kale soup, prepare a mince of celery, carrot, and rosemary.
In a large pot, pour a drizzle of extra virgin olive oil, the previously prepared mince, and the bay leaf. Cook on low heat.
Then add the lentils (already soaked) and the tomato puree. Cover everything with hot water or broth, cover with a lid, and cook for about 20 minutes. Add more water if necessary.
In a pan, pour a drizzle of extra virgin olive oil and the garlic clove. Place the pan over medium heat and add the kale leaves, previously washed and trimmed.
Cook the kale in the pan until tender. Then set aside.
After about 20 minutes of cooking the lentils, add the kale and cook for another 20 minutes or until the lentils are fully cooked. Salt at the end of cooking.
Serve the soup hot with toasted bread, and if desired, add chili and grated pecorino cheese. Enjoy your meal!
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