My lentil soup with crispy kale is really a mixture between a stew and a soup! I’ve provided a base here, which is good as it is, but other vegetables can also be added to enhance this soup.

I’ve added a few carrots and spices to keep it simple, but a throwing in some sweet potato chunks and a little cauliflower would be delicious too!

If you eat meat, this is a truly hearty meal time staple when thrown in a slow cooker with some organic chicken breast or beef.

 

 

Ingredients:

  • 2 tbsp olive oil
  • 1 brown onion
  • 1 garlic clove, crushed
  • 2 medium sized carrots – peeled and cut into small cubes
  • 1 leek – washed, trimmed and diced
  • 2 sticks of celery
  • 1 courgette – diced
  • 300g green lentils
  • 1.5ml beef stock or bone broth
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1tsp cinnamon
  • 1 tbsp tomato puree

Method:

  1. Peel and roughly dice the brown onion.
  2. Place a saucepan onto low heat and add the olive oil.
  3. Place the onions, celery, leeks and garlic in the pan and sweat for 10 minutes, ensuring that they don’t colour.
  4. Add the smoked paprika, cumin, cinnamon and tomato puree to the pan and stir for 2 minutes.
  5. Add the chopped carrots and courgettes and sweat for another 5 minutes.
  6. Add the lentils to the pan.
  7. Add the stock.
  8. Bring to a boil and then simmer for 25 – 30 minutes, or until the lentils are just al dente.
  9. Remove from heat & season with salt and pepper to taste.

For the crispy kale crisps:

  1. Wash and de-stem a handful of washed kale.
  2. Place in a bowl and add a tbsp of olive oil, mix with your hands, massaging the leaves gently.
  3. Add salt & pepper
  4. Place on a baking tray and placed in a 160C oven for 4 minutes. Be careful not to let the kale burn!
  5. Leave to cool.
  6. Serve the soup and top with the kale.

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