Name: One-Pot Lentil, Kale & Tomato Soup with Garlic Toast
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: italian
Ingredients: ¾ cup Brown Lentils (Dried); 1 can (14 oz) Crushed Tomatoes; 3 ½ cups Cold Water; 1 tbsp Tomato Paste; 1 Yellow Onion; 2 Carrot; 2 stalks Celery; 4 cloves Garlic; ½ bunch Kale; ½ tbsp Italian Seasoning; ¼ tsp Black Pepper; 1 tsp Salt; 3 tbsp Extra Virgin Olive Oil; 1 Lemon; 4 slices Sourdough Bread

1

Set a 5-quart Dutch oven over medium heat with the olive oil to warm.

2

While the oil warms, dice the yellow onion.

3

Add the diced onion and a pinch of salt to the shimmering oil, cooking 4 minutes, stirring often, until soft and translucent.

4

While the onion softens, dice the carrots and celery into small, spoon-sized pieces.

5

Stir the carrots and celery into the onion and cook 4 minutes until the carrots brighten and the celery turns glossy.

6

While the vegetables cook, mince three garlic cloves, then pick over and rinse the lentils in a fine-mesh strainer.

7

Stir in the garlic, tomato paste, and Italian seasoning, cooking 1 minute until the paste darkens to brick red and smells sweet.

8

Add the rinsed lentils, crushed tomatoes, water, remaining salt, and pepper, then raise the heat to high and bring to a boil, about 5 minutes.

9

Reduce the heat to medium-low, set the lid slightly ajar, and simmer 18 minutes, stirring now and then, until the lentils are nearly tender.

10

While the soup simmers, strip the kale leaves from their stems and chop the leaves into bite-sized pieces, discarding the stems.

11

Halve the lemon and cut one half into wedges on the serving plate, then halve the last garlic clove.

12

Stir the kale into the soup and simmer uncovered 5 minutes until the leaves turn dark green and silky and the lentils are creamy inside.

13

While the kale cooks, toast the sourdough until deep golden and crisp, then rub with the cut garlic and drizzle with olive oil.

14

Pull the pot off the heat and squeeze in the juice from the lemon half until the broth tastes bright.

15

Ladle the soup into bowls, drizzle with the remaining olive oil, and serve with the garlic toast and lemon wedges.

One-Pot Lentil, Kale & Tomato Soup with Garlic Toast

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One-Pot Lentil, Kale & Tomato Soup with Garlic Toast

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