We are having another rainy, windy, and dreary day here in Portland which means it’s time for more soup. I grabbed some steamed lentils from Trader Joe’s along with some fresh kale to make a hearty but healthy lentil soup. There is something so comforting about a big bowl of hot soup on a cold and wet day. This recipe was easy to prepare and it smelled delicious while cooking. It was a big hit with the whole family…my kids even gobbled up the kale – how great is that?
Lentil, Kale, and Bacon Soup:
- 5 slices of bacon
- 1 small sweet yellow onion, diced
- 3 carrots, diced
- 2 stalks of celery, diced
- 4 cloves of garlic, minced
- 1 (15 oz) can of diced tomatoes
- Sea salt and freshly cracked pepper, to taste
- 3/4 tsp cumin
- Pinch of crushed red pepper
- 1 bay leaf
- 7 cups of chicken broth
- 3 cups of prepared lentils
- 2-3 cups of kale, chopped
How to Make Lentil, Kale, and Bacon Soup
Cook the bacon in a large Dutch oven over medium heat. Once the bacon is cooked, remove it and place it on a paper towel.
Remove all but 1-2 teaspoons of bacon grease from the pan then add the onion, carrots, and celery then sauté for 2-3 minutes. Add the garlic and cook stirring constantly for 1 minute.
Add the tomatoes, sea salt, freshly cracked pepper, cumin, and crushed red pepper; stir and cook for 2-3 minutes. Add the chicken broth, lentils, and bay leaf, stir then cover and simmer for 1 hour.
Remove the bay leaf then blend the soup for 30 seconds with an immersion blender, to make the soup a bit thicker; make sure you don’t blend too long. Add the fresh chopped kale to the soup and simmer for 5 minutes then serve with the bacon bits sprinkled on top. Enjoy.