Tomato, Kale + Red Lentil Soup
This recipe came about when I was trying to develop an easy and satisfying kale soup. The red lentils not only cook quickly but add a wonderful protein punch to this totally satisfying textured soup.
1 cup red lentils
4 cups vegetable stock
4 cups water
1 jar/can of diced tomatoes (796 mL - 28 fl oz)
2 cups chopped kale
4 tbsp extra virgin olive oil
Soak red lentils in 2 cups of water for 4 hours or overnight.
In a pot, place all ingredients, cover and cook for 35 minutes while stirring occasionally.
Add salt and pepper to taste and serve warm (olive oil).
If your kale wasn’t chopped finely enough, feel free to run an emersion blender through the soup to blend it up a bit.
Buy frozen chopped kale in order to eliminate chopping and speed up on preparation time. Also, this soup tastes even better the next day.