Lentil Kale Soup

 

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 EVOO

1 tsp Garlic, Minced

2 Bay Leaves

Kosher Salt

Black Pepper

 

Equipment:

Mini Processor or Blender

Emulsion Blender

 

• 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 emulsion blender to thicken
  the soup to desired consistency.

 

Suggesting Toppings:

• Squeeze of Fresh Lemon
• Parsley
• Harissa

 

Suggested Pairing:

• Crusty bread with labneh, sumac, and EVOO drizzle