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Lentil and kale soup

by Ada Parisi
3395 views 5 min read
Zuppa di lenticchie e cavolo nero

With the arrival of January and February, the coldest months of the year, all I want are hot herbal teas, radiators on, a colorful plaid and steaming soup. And if you have to think about everything else, you, the right soup I recommend it to you I: lentil and kale soup. Vegan, easy to prepare, Sana, good. Is’ a full meal because it contains protein, carbohydrates and vegetables, in addition to extra virgin olive oil. The ingredients are very few, but the real secret of soups lies in simplicity and long cooking. And it's a good alternative to the simple, but delicious, PASTA WITH LENTILS. One of my favorite dishes.

Lentil and kale soup is obviously vegetarian and vegan, although Gianluca would have liked to add a piece of ham to the sauté. I think it's perfect so, with broken spaghetti or a nice mixed gragnano, lots of black pepper and a drizzle of bitter and spicy extra virgin olive oil. Maybe coratina olives, a cultivar that I love very much and that finds in some Apulian oils the peaks of excellence. Among other things, both lentils and kale are healthy foods, that we should put into our diet as often as possible. Have you already read my article on ALL VIRTUES’ SOME KALE AND RECIPES TO TRY?

I love legumes, I prepare them often but I would and should prepare them even more often. And even today, after a lifetime, i'm not able to decide which one i prefer. This, lentils, beans, broad beans. I like them all and in every way. Indeed, have a look at all my RECIPES WITH LEGUMES, starting from MACCO BEAN SICILIANO, one of my recipes of the heart. That also found in VIDEO RECIPE. As also CREAMY PASTA AND CHICKPEAS.

When it terms of lentils, I recommend you also take a look at the RAGU’ VEGAN LENTIL and to the PUMPKIN SOUP, LENTILS AND SLT. Lentils, along with the garnice beans, and fresh beans, are the only legume that doesn't need to be rehydrated in water before cooking. I recommend you always keep a package at home: bake in 30 minutes-an hour depending on the varieties and are versatile and delicious. Have a good day.

Lentil and kale soup

Zuppa di lenticchie e cavolo nero

LENTIL AND KALE SOUP

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

200 grams of lentils
a bunch of kale
150 grams of spaghetti or other pasta
half an onion
extra virgin olive oil, to taste
salt and pepper, to taste

Procedure

Lentil and kale soup

Lentil and kale soup is simple to prepare and really delicious. Lentils, regardless of the type you use, they don't need to be rehydrated in the water, and so the preparation is very fast. Wash lentils, peel the onion and chop it finely. Brown the onion in extra virgin olive oil and little water until it is slightly withered. Add the lentils and brown them over medium heat. Combine water or vegetable broth, cover and cook the lentils for half an hour or until they are tender. Cooking times depend on the type of lentil you have chosen.

While lentils cook, Clean the cabbage, wash it carefully and chop it finely. As soon as the lentils are held, Add salt (remember that legumes must be salted are at the end of cooking) and kale. Bake for about 10 minutes, then add the pasta. You can use broken noodles, mixed of Gragnano, ditalini - Wikipedia: the pasta you prefer, as long as it is suitable for a soup.

Lentil and kale soup

If you want to store some of the soup, store it in the refrigerator before adding the pasta: it keeps perfectly for 3-4 days. You can also freeze it.

Cook the pasta al dente inside the soup, season with plenty of extra virgin olive oil and freshly ground black pepper. your hot lentil and kale soup is ready. Good, healthy and fast. Bon appétit!

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