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Home Recipes
Soup

Lentil Soup With Crispy Kale

Hearty and simple, lentil soup is always a good choice for comfort and health. The addition of oven-crisped kale and sliced mushrooms is a brilliant—and crunchy—addition.

Ingredients :

    6 tablespoons extra-virgin olive oil, plus more for drizzling
    1 small onion, finely chopped (1 ⅓ cups)
    2 medium carrots, peeled and cut into ½-inch pieces (¾ cup)
    12 ounces shiitake mushrooms, stemmed, half finely chopped, half cut into ¼-inch slices
    Kosher salt and freshly ground pepper
    1 ½ teaspoons chili powder
    1 tablespoon tomato paste
    1 ½ cups brown lentils (10 ounces)
    1 teaspoon red-wine vinegar
    1 bunch lacinato kale, ribs removed, cut into 2-inch pieces

Direction :

    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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