Lentil Kale Soup
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A hearty, nourishing lentil soup featuring Saturday Sauce, slow-simmered with vegetables and kale for a comforting, deeply flavorful bowl you’ll reach for all winter long.
Serves 4-6
INGREDIENTS
- 48 oz. vegetable stock or water
- 1 bunch kale
- 1 medium spanish onion, diced
- 2 carrots, peeled & diced
- 1 cup brown lentils
- 4 Tbsp. Saturday Sauce
- 1 Tbsp. extra virgin olive oil (EVOO)
- 1 tsp. garlic, minced
- 2 bay leaves
- Kosher Salt, to taste
- Black pepper, to taste
EQUIPMENT:
- Mini Processor or Blender
- Emulsion Blender
DIRECTIONS
- Heat EVOO in a pot and sauté diced onions and carrots (add a pinch of salt and pepper).
- Rinse lentils and add to the pot along with the minced garlic.
- Puree Saturday Sauce and add to the pot, along with half of the vegetable stock. Add bay leaves.
- While the soup is simmering on medium, wash and remove the stems of the kale and chop into small pieces.
- Remove bay leaves and add the kale and remaining vegetable stock.
- Simmer on low and use an emulsion blender to thicken the soup to desired consistency.
Suggesting Toppings:
- Squeeze of Fresh Lemon
- Chopped Fresh Parsley
- Harissa
Suggested Pairing:
- Crusty bread with labneh, sumac, and EVOO drizzle