Soup is so forgiving and so easily customizable. I love this method to use up bits and bobs of things floating in the kitchen that need to be used.
This soup was made on a Sunday night for Monday night dinner, since soup is always better the next day. Adjust ingredients as you need, depending on what you have and what you like.
Cooking time – ~ 35 minutes
Servings – 6
We vacuum sealed and froze half of the batch of soup for a future quick dinner
- 2 c. dried lentils
- 32oz vegetable broth
- 4 c. Water
- 1 tbsp. Olive oil
- 4 large rainbow carrots, sliced lengthwise and chopped
- 1 large red onion, chopped
- 4 c. Raw kale, destemmed and chopped
- 1 tsp cumin
- 1/2 tsp ground cloves
- Salt and pepper to taste
1. In a large Dutch oven, or heavy bottom pot, heat olive oil over medium flame. Add onions and carrots, sweating them until onions are translucent, stirring often. Salt and pepper lightly.
2. Add vegetable broth, water, and dried lentils. Keep flame on medium and stir occasionally.
3. Stir in cumin and cloves and bring to a low rolling boil.
4. After about 15 minutes, or when lentils are almost fully cooked, add kale and reduce heat to low. Cover pot and cook, stirring occasionally, for 10 min.
5. Remove from heat. Take an immersion blender and blend very briefly and not uniformly. I plunged the blender in about 4 times on high. This creams up the soup. If you don’t have an immersion blender, let the soup cool for a few minutes and then carefully ladle 2 cups into a blender and blend for 1 minute. Try to get a good mix of lentils and broth. Return blended liquid to soup pot and stir in.
6. Let sit for 5 min to consume that night. Ladle into bowls and enjoy with some crusty bread.