Lentil Kale Soup
This recipe has brought comfort to our table with its warm flavors and starchy consistency. Even though it does take some time to cook by stove, it was well worth the wait. Make in large batches and freeze for up to a month.
Servings Prep Time
8-10People 5minutes
Cook Time
30-40minutes
Servings Prep Time
8-10People 5minutes
Cook Time
30-40minutes
Ingredients
Instructions
  1. Place garlic oil, spring onions, carrots, and squash into the pot and saute for about 5 minutes. Watch and stir to avoid onions from burning.
  2. Add lentils, tomatoes, water(stock), oregano and bring to a boil for 15-20 minutes and reduce heat to medium/low and let simmer for an additional 10-20 minutes. Once potatoes and lentils are soft, add salt and pepper to taste.
  3. Turn off heat and add kale to soup. Serve while hot with tortilla chips or a piece of your favorite bread.
Recipe Notes

The original recipe calls for the soup to be blended in a food processor. We love ours chunky so we skipped that step and it turned out great.

Soup can store up to a week in the refrigerator, or up to a month in the freezer.