This hearty soup recipe is a slightly adapted version of Alton Brown’s and is my all time favorite! Lentils are a nutritional powerhouse, rich in dietary fiber, folate, iron and a whopping 18 grams of lean protein per cup! They help to reduce cholesterol and studies show that eating foods high in fiber-- like lentils, reduces your risk of heart disease.
Not only is this soup the perfect power-packed entrée, but also super easy to prepare and so delicious!
- 2 tablespoons Olive Oil
- 1 cup finely chopped Onion
- ½ cup finely chopped Carrot
- ½ cup finely chopped Celery
- 2 teaspoons sea or Kosher Salt
- 1 lb. Lentils, picked and rinsed
- 1 cup peeled and chopped Tomatoes
- 2 cups chopped Kale
- 2 quarts Chicken or Vegetable Broth
- ½ teaspoon Freshly Ground Coriander
- ½ teaspoon Freshly Ground Cumin
- ½ teaspoon Freshly Ground Pepper
- Parsley for garnish (optional)
- Place olive oil into a large 6 quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until onions are translucent, approximately 6-7 minutes.
- Add the lentils, tomatoes, broth, coriander, cumin and pepper and stir to combine. Increase heat to high and bring to boil. Reduce heat to low; cover and cook at a low simmer until the Lentils are tender, approximately 40 minutes.
- Add chopped kale and then using a stick blender, puree to your preferred consistency. I like to puree about half of the lentils and leave the rest whole.
- Garnish with parsley and enjoy!