Lentil and Kale Soup

Lentil and Kale Soup

Ingredients:
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 ribs celery, sliced
2 cloves garlic, minced
1 cup dry white wine (optional)
5 cups low-sodium vegetable broth
1 cup lentils, rinsed and picked over
1 can (14.5 ounces) diced fire-roasted tomatoes
1 bay leaf
1 teaspoon dried thyme
½ teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon red-pepper flakes (optional)
4 large kale leaves, ribs removed and torn into 2" pieces
2 teaspoons balsamic vinegar
⅓ cup roughly chopped flat-leaf parsley

Directions:
In a large saucepan over medium heat, heat the oil. Cook the onion, carrots, and celery, stirring
frequently, for 6 minutes, or until softened. Add the garlic and cook for 1 minute.
Pour in the wine (if desired), increase the heat to medium high, and boil for 5 minutes, or until the
wine has reduced by half.
Add the broth, lentils, tomatoes, bay leaf, thyme, salt, black pepper, and red-pepper flakes (if desired).
Bring the soup to a boil, reduce the heat to medium low, cover, and simmer for 30 minutes, or until
the lentils are tender but not mushy.
Remove and discard the bay leaf. Stir in the kale and balsamic vinegar. Cook until the kale has wilted.
Divide the soup among 6 soup bowls and garnish with the parsley.
Makes 6 servings
Chicken Curry Soup
Fish sauce, nuoc nam in Vietnamese and nam pla in Thai, imparts an extra layer of flavor to
this warming soup. An essential condiment in Southeast Asian food, it’s available in
supermarkets and Asian grocery stores everywhere. This soup only gets better after a day or
two in the refrigerator. It’s tasty on the day it’s made, of course, but if you are looking for
something to make ahead, here’s the ticket.
TOTAL TIME: 40 MINUTES