What's For Dinner: Luscious Lentil Soup

We are still drowning in greens over here. I'm going to have to start making green smoothies immediately! When thinking of recipes I could make that could help decrease our greens stockpile, I remembered this lentil soup recipe from 101 Cookbooks that I've made a few times before. Three cups of kale down, only several bunches left to go! (And I'm pretty sure we're getting another round of collard greens and kale in today's CSA box, too -- it never ends!) I served my bowl of soup along with a slice of toasted bread slathered with a rosemary-ricotta cheese spread. I went for a second helping of toast, and on the second slice I also slathered on a generous amount of mashed avocado. I highly recommend adding the avocado -- it makes me hungry again just thinking about it.

Lentil Soup (printer-friendly version)
makes 6-8 ginormous servings

6 cups water
2 cups green lentils, rinsed
2 teaspoons olive oil
1/2 white onion, chopped
1 teaspoon fine-grain sea salt
1/4 cup chopped garlic scapes
1/2 cup chopped white mushrooms
1 28-ounce can organic fire roasted diced tomatoes
1 cup water
1 cup low-sodium organic vegetable broth
3 cups loosely packed torn kale leaves (I just tore the leaves from the stalks into bite-sized pieces)

1. Bring a medium-size pot of water to a boil. Add in the lentils and cook until softened, about 20-25 minutes.
2. While the lentils are cooking, heat a large stockpot over medium-high heat. Add the olive oil to the bottom of the pot and saute the onions with the salt until softened. Add in the chopped garlic scapes and mushrooms and saute for several more minutes.
3. Stir in the fire-roasted tomatoes, water, and veggie broth. Decrease the heat and allow the mixture to simmer.
4. Add in the cooked lentils and simmer for a few more minutes.
5. Stir in the kale and cook for one to two minutes more.
6. Spoon each serving into a bowl. Top with a drizzle of olive oil or small dollop of Greek yogurt or sour cream.

(adapted from this 101 Cookbooks recipe)


  1. Oh this looks fantastic. My mouth is watering just thinking of it. We have a kale and whitebean soup I've made several times which is pretty decent. We also just flash-fry occasionally in a hot skillet with some butter and/or EVOO. Even better if you saute up some onion and garlic in there first. Happy cooking! I'll be making this very soon.


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