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Gallery Lentil Soup with Crispy Kale Credit: Armando Rafael Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 4
Ingredients Ingredient Checklist 6 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped (1 1/3 cups) 2 medium carrots, peeled and cut into 1/2-inch pieces (3/4 cup) 12 ounces shiitake mushrooms, stemmed, half finely chopped, half cut into 1/4-inch slices Kosher salt and freshly ground pepper 1 1/2 teaspoons chili powder 1 tablespoon tomato paste 1 1/2 cups brown lentils (10 ounces) 1 teaspoon red-wine vinegar 1 bunch lacinato kale, ribs removed, cut into 2-inch pieces
Gallery Lentil Soup with Crispy Kale Credit: Armando Rafael
Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 4
Gallery
Lentil Soup with Crispy Kale Credit: Armando Rafael
Lentil Soup with Crispy Kale
Credit: Armando Rafael
Lentil Soup with Crispy Kale
Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 4
Recipe Summary
prep: 35 mins total: 1 hr 10 mins
Servings: 4
prep: 35 mins
total: 1 hr 10 mins
prep:
35 mins
total:
1 hr 10 mins
Servings: 4
4
Ingredients
Ingredients
- 6 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped (1 1/3 cups) 2 medium carrots, peeled and cut into 1/2-inch pieces (3/4 cup) 12 ounces shiitake mushrooms, stemmed, half finely chopped, half cut into 1/4-inch slices Kosher salt and freshly ground pepper 1 1/2 teaspoons chili powder 1 tablespoon tomato paste 1 1/2 cups brown lentils (10 ounces) 1 teaspoon red-wine vinegar 1 bunch lacinato kale, ribs removed, cut into 2-inch pieces
Directions
Preheat oven to 450 degrees. In a saucepan, heat 3 tablespoons oil over medium-high. Add onion, carrots, and chopped mushrooms; season with salt and pepper. Cook, stirring, until soft, 6 minutes. Add chili powder and tomato paste; cook 30 seconds. Stir in lentils and 6 1/2 cups water. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are tender, 35 to 45 minutes. Stir in vinegar.
Meanwhile, toss sliced mushrooms with 1 tablespoon oil, and kale with 2 tablespoons oil. Season with salt and pepper. Spread mushrooms on one side of a rimmed baking sheet; roast 10 minutes. Flip. Add kale to other side; roast until both are crisp, about 8 minutes more. Serve soup topped with kale and mushrooms, and drizzled with more oil.
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All Reviews for Lentil Soup with Crispy Kale
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All Reviews for Lentil Soup with Crispy Kale
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
