Lentil and Kale Soup

Name: Lentil and Kale Soup
Cook time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 20 ml olive oil divided; 150 g yellow onion small dice; 150 g carrot small dice; 100 g celery small dice; 3 g fine salt; 12 g garlic cloves minced; 30 g tomato paste; 2 g ground cumin; 1 g dried thyme; 1 g red pepper flakes; 220 g green or brown lentils rinsed and picked over; 1400 ml vegetable broth; 250 ml water; 10 ml olive oil divided; 200 g kale leaves stemmed and chopped; 4 g fine salt; 2 g black pepper freshly ground; 10 ml lemon juice freshly squeezed; 10 ml lemon juice freshly squeezed; 8 g fresh parsley chopped

This American-style lentil soup uses a simple vegetable base, browned tomato paste, and dried thyme to build depth without long cooking. The kale is added near the end so it stays green and tender, and a small finish of lemon sharpens the broth.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

20 ml olive oil divided
150 g yellow onion small dice
150 g carrot small dice
100 g celery small dice
3 g fine salt
12 g garlic cloves minced
30 g tomato paste
2 g ground cumin
1 g dried thyme
1 g red pepper flakes
220 g green or brown lentils rinsed and picked over
1400 ml vegetable broth
250 ml water
10 ml olive oil divided
200 g kale leaves stemmed and chopped
4 g fine salt
2 g black pepper freshly ground
10 ml lemon juice freshly squeezed
10 ml lemon juice freshly squeezed
8 g fresh parsley chopped

Instructions

Heat 20 ml of the olive oil in the soup pot over medium heat. Add the onion, carrot, and celery with 3 g of the salt. Cook, stirring often, until the vegetables soften and the onion turns translucent, about 6 to 8 minutes. The vegetables are softened and glossy, with no raw onion smell.
Stir in the garlic, tomato paste, cumin, thyme, and optional red pepper flakes. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and smells toasted. The paste has deepened in color and the spices smell fragrant.
Add the lentils, vegetable broth, water, and remaining 10 ml olive oil. Bring to a boil, then reduce to a steady simmer. Partially cover and cook, stirring occasionally, until the lentils are tender but not falling apart, 20 to 25 minutes. The lentils are tender and the broth has started to thicken slightly.
Stir in the kale and the remaining 4 g salt. Simmer uncovered for 4 to 5 minutes, just until the kale is tender and still bright green. Add the black pepper and half the lemon juice. The kale is tender, vivid green, and the soup tastes seasoned through.
Taste and adjust with the remaining lemon juice if needed. Ladle into bowls and finish with the optional parsley. The soup tastes savory and balanced, with a clean lemon finish.