Kale & Lentil Soup

Method

1. 1

   Step 1

   Spread the lentils on a plate and pick out any small stones or debris, then rinse them in a sieve under cold running water until the water runs clear. Drain.

2. 2

   Step 2

   Heat 2 tbsp olive oil in the pot over medium heat. Add the onion with a pinch of salt and cook for 6–8 minutes, stirring now and then, until soft and turning golden at the edges. Add the carrot and cook for 2 minutes, then stir in the sliced garlic and cumin and cook for 1 minute, until fragrant.

3. 3

   Step 3

   Add the lentils, potato and 1.5 l water. Bring to the boil and skim off any foam, then lower the heat to a gentle simmer. Partly cover and cook for 25–30 minutes, stirring occasionally, until the lentils are tender but still hold their shape and the potato is soft. Add a little hot water if the soup gets too thick.

4. 4

   Step 4

   While the lentils simmer, wash the kale under clean, cool running water, gently rubbing the leaves, and drain. Strip the leaves from the stems, chop the stems finely and cut the leaves into 2–3 cm ribbons. Keep stems and leaves separate.

5. 5

   Step 5

   About 10 minutes before the lentils are done, stir in the chopped kale stems. When the lentils are tender, add the kale leaves and simmer for 5–7 minutes more, until the leaves are tender and deep green — not grey.

6. 6

   Step 6

   For a thicker, creamier body, mash a ladleful of lentils and potato against the side of the pot with the back of a spoon, then stir it back in.

7. 7

   Step 7

   Make the garlic-coriander finish: warm 2 tbsp olive oil in the small pan over medium-low heat, add the crushed garlic and chopped coriander and stir for 1–2 minutes, until fragrant and the garlic is just pale golden. Tip it into the soup.

8. 8

   Step 8

   Take the pot off the heat and stir in the lemon juice, then season with salt and black pepper. Taste: the soup should be earthy, garlicky and bright with lemon. Serve piping hot with lemon wedges.

Cooking tips

• Brown and green lentils keep their shape, while red lentils melt into a purée — choose the one that matches the texture you like.
• Add the kale leaves only at the end: a few minutes keeps them tender and green, while long cooking turns them grey and sulfurous.
• Stir in the lemon off the heat so it stays fresh and bright.
• If you avoid gluten strictly, choose lentils labeled gluten-free, as lentils can come into contact with grains during processing.

Storage & leftovers

Cool the soup quickly and refrigerate it in covered containers within 2 hours (within 1 hour on days above 32 °C). Eat within 3–4 days, or freeze in portions and thaw in the fridge. Reheat until steaming hot all the way through, adding a splash of water as the lentils keep thickening, and refresh with a squeeze of lemon. Keep any unused raw kale unwashed, in its bag, in the crisper drawer at 0–4 °C.