Lentil Soup with Kale (Sopa de Lentilhas com Couve)
Lentils and kale are common ingredients in Brazil This soup is hearty and simple, yet it is packed with tons of good-for-you ingredients! So get warm and feel good with this easy-to-make soup. Note: I like to eat my lentils on the softer side, so I usually simmer this soup for about 45 minutes. If you prefer lentils that have a more “al dente” texture, remove from heat sooner.
Background: Lentils and kale is a combination that has been used in Brazilian cuisine forever (beans and kale too). In fact, kale is a very widely used ingredient in Brazil since pretty much forever…
- Olive Oil (2 Tablespoons)
- Bacon, finely diced (1/2 cup / about 4-5 strips)
- Onion, finely diced (1 medium)
- Garlic cloves, minced (4 large)
- Kale, finely diced, hard steams and ends discarded (2 cups)
- Carrots, peeled and finely diced (3 medium)
- Roma tomato, seeded and diced (1 large)
- Lentils (2 cups | 1 pound)
- Hot water (11 cups)
- Chicken bouillon (good quality) (2 cubes)
- Dried bay leaves (2)
- Salt and freshly ground black pepper
In a large pot, heat up olive oil over medium-high heat. Add bacon and cook, stirring occasionally, until fully cooked, but not quite crispy; 3 to 4 minutes.
Add onion, and cook, stirring occasionally, until soft; 3 to 4 minutes.
Add garlic, kale, and carrots and cook until kale has softened; 3 to 4 minutes.
Add tomatoes and cook until incorporated; 2 minutes.
Add lentils, hot water, chicken bouillon and bay leaves. Stir well and bring to a soft boil.
Reduce heat to medium-low and simmer, with lid tilted, stirring occasionally, 35 to 45 minutes – until lentils are soft. If broth becomes too thick during cooking process, add more water.
Remove from heat and add salt and pepper to taste. Serve immediately.
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