Hearty Lentil and Kale Soup

Usually when I think of Lentil Soup, I think of my blended, middle eastern style Cumin Scented Lentil Soup. However, seeing that I am currently blender-less (yes, we are still waiting for our furniture and stuff to arrive in our new scantly-furnished-yet-functional apartment), I wanted to find an easy lentil soup recipe with the same heart warming qualities as mine but didn't require a blender.

Yes, given I could have made my lentil soup recipe and left it chunky, but I guess it was also the opportunity to try something new in the lentil soup realm. So, I stumbled upon this recipe for Lentil and Kale Soup in a book by Ellie Krieger (yes, I did modify it a little). It was delicious and completely different from my soup, but comforting just the same.

Also, after making this recipe, I realized that it could be make more soupy with the addition of more broth, or it could be made almost dry, then squeezed with lemon juice and topped with fresh lemon zest at the last minute and served as a side dish!

Anyway, it was healthy, hearty and delicious and I would easily make this recipe again for a quick meal or side dish. Oh, and the flavors do get better with age so make a lot and take it for lunch all week!

Hearty Lentil and Kale Soup

Recipe modified by Ellie Krieger's Book "So Easy"

Serves 6

1 tbsp Canola Oil

1 Medium Onion, chopped

2 Carrots, chopped

3 Celery Stalks, chopped

3 Garlic Cloves, minced

2 cups Dry Green Lentils

2 tsp Italian Herbs

1 tsp Salt

14 cups Chicken Broth

6 cups Kale, chopped

1/4 cup Fresh Lemon Juice

1 tbsp Lemon Zest

In a large pot, heat the oil over medium heat. Add the onions, carrots, celery and garlic and cook for about 5-7 minutes until the veggies just start to soften. Add the lentils, herbs, salt and chicken broth. Bring up to a boil then reduce to a simmer. Stir in the kale. Cover and simmer for 35-40 minutes until the lentils are tender. Add more broth as necessary. Stir in the lemon juice and zest. Enjoy!