Spicy Lentil And Kale Soup Recipes

SPICY CHORIZO AND RED LENTIL SOUP WITH KALE

Steps:

• Set a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, breaking the sausage into small pieces and stirring occasionally, until the chorizo is browned, about 8 minutes.
• Add the kale, onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables are just starting to become tender, about 5 minutes. You should hear a steady sizzle from the pot; adjust the heat as needed. Season with salt and pepper.
• Add the chicken broth, tomatoes and lentils, and bring to a boil. Reduce the heat to low, cover and gently simmer, stirring occasionally, for 20 minutes, or until the lentils are soft.
• When ready to serve, taste and adjust the seasonings. Serve hot with crusty bread. Leftovers can be refrigerated in an airtight container for up to 7 days.

BEST LENTIL SOUP

Steps:

• Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
• Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
• Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
• Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
• Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
• Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

SOUP - SPICED RED LENTIL, TOMATO, AND KALE SOUP RECIPE - (4.4/5)

Steps:

• In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy. Stir in kale or spinach and season to taste adding more spices if you wish.

SPICY LENTIL AND CHORIZO SOUP WITH KALE

Steps:

• Place the rinsed and drained lentils in a large heatproof bowl and cover with boiling water. Let sit for about 30 minutes.
• While the beans are softening, in a large Dutch Oven or soup pot, brown the chorizo then remove and set aside.
• In the same pot, add the olive oil and heat on medium. Once heated, add the onions, carrots, celery and garlic. Let soften for about 6 minutes, stirring every few minutes so the garlic doesn't burn. Season with salt & pepper.
• Drain the hot water from the beans. Raise the heat on the pot to med/high. Now add the beans and vinegar to the pot and let simmer until the vinegar cooks off. This will take about 2-3 minutes.
• To the pot, add the chorizo, tomatoes (including juice), chicken broth, bay leaf, smoked paprika. Cover the pot with lid leaving some venting, then simmer on med/low for about 30 minutes. Stirring occasionally.
• After 30 minutes, add the kale and stir.
• Remove from heat and enjoy right away or save for later! This makes a great make-ahead meal and is delicious on its own or served with warm bread.

SPICY LENTIL AND KALE SOUP

Steps:

• In a large, heavy soup pot, heat the oil over medium-high heat. Stir in the anchovies until melted, then add the pancetta and cook until crisp. Add the potato, carrots, onion, and garlic. Add the rosemary, bay leaf, paprika, red pepper, allspice, salt and pepper; cook until vegetables are softened, about 8 minutes.
• Stir in the lentils, chicken broth and tomatoes and bring to a boil. Lower the heat, stir in the kale, and simmer until the lentils are tender, about 30 minutes. Discard the bay leaf and rosemary sprigs.

LENTIL SOUP WITH KALE AND SAUSAGE

Steps:

• Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
• Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
• Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.