Lentil & kale soup
Prep time
Cook time
Total time
Cuisine: Mediterranean diet
Serves: 4 people
  • 2 Tablespoons extra virgin olive oil
  • 3 Carrots, peeled and diced
  • 1 Onion, peeled and finely chopped
  • 2 Medium potatoes, peeled and diced
  • 1 Garlic clove, peeled
  • 5 Ripe tomatoes, finely chopped
  • 1 Bay leaf
  • 300g (1 ½ cup) Pardina or brown lentils
  • 1 Teaspoon salt (or salt to taste)
  • 1 ½ Litre (3 pints or 6 cups) water
  • 5 Kale leaves, finely chopped (thick stems removed)
  1. Have the lentils and all the vegetables well washed (in cold water) and prepared as indicated in the ingredients description.
  2. Heat the olive oil in a large saucepan. Add the carrots and cook over a low heat, stirring frequently, for about 2 minutes. Add the onion and a pinch of salt and stir-fry for 2 more minutes until only lightly golden. Add then the potato and the garlic clove stir-fry over medium heat for around 2 minutes until soft but not brown.
  3. Reduce heat to low. Add the tomatoes, the bay leaf, the lentils and stir. Cover with cold water and leave to cook, covered with a lid, at a medium-low heat for approximately 20 minutes, or until the lentils are “al dente”, stirring from time to time. Add a teaspoon salt (or salt to taste) and stir.
  4. Add the thinly chopped kale and remove from the heat. Serve hot.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/lentils-kale-soup/