This winter my kitchen has been jokingly called “The Soup Kitchen” by my husband. I have bitten the soup bug and every weekend make at least two different types of soups. I like to batch cook and then have them ready for lunch during the week and also in the freezer as a stand-by meal on a freezing cold day.
This Lentil and Kale Soup recipe was inspired by a similar recipe from Today’s Parent which is worth checking out too.
My winter soup secret this year has been my mini chopper/ food processor. I am not sure why I had let this little machine go unused in my cupboard for so long while I painstakingly chopped carrots for years. Now, this little machine has changed the way I cook.
Suddenly I understand WHY Chefs always suggest the onion-carrot-celery combo for soups and sauces – it really does taste better! But, my children don’t love to see floating vegetables in their soup. Especially onions. Not onion fans.
By using the mini chopper it’s all chopped to the point of puree if I want and that simply disappears into any soup. It’s like a mystery worker. So, as you guess, chop the carrots celery and onion FINELY for this soup.
1 tbsp olive oil
1 onion diced / chopped
5 cloves garlic diced
3 carrots diced (or chopped!)
2 stalks celery diced or chopped
1 tsp paprika
1 can diced tomatoes
2 cups dry green lentils
8 cups chicken or vegetable stock
Bunch of kale chopped (or 2 cups of baby spinach)
Salt & Pepper to taste
Heat oil in soup pot and cook onion and garlic until translucent. Add in carrots and celery and cook for a few minutes.
Add Paprika, diced tomatoes, lentils and stock and let it come to a boil, then reduce heat for simmer for about 20 minutes, or until the lentils are almost cooked. Add in kale and simmer for another 10 minutes.
Ladle into soup bowls and enjoy!