Fall Fare: French Lentil Soup With Crispy Kale Recipe

Name: Fall Fare: French Lentil Soup With Crispy Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons grape-seed oil; 1 onion, finely chopped; 1 celery stalk, finely chopped; 1 carrot, finely chopped; 1/2 fennel bulb, cored and finely chopped; 2 garlic cloves, finely chopped; 1 turnip, peeled and diced; 1 Yukon gold potato, peeled and finely chopped; 8 fresh thyme sprigs; 2 bay leaves; Kosher salt and freshly ground black pepper; 1/4 teaspoon red pepper flakes; 1 1/4 cups French green lentils (Puy), picked over and rinsed; 1 kale leaf, tough center rib removed, leaf hand-torn; 4 cups filtered water; 2 celery stalks, quartered; 2 fennel bulbs, coarsely chopped; 2 leeks, trimmed, halved lengthwise and washed; 2 carrots, halved; 1 onion, halved; 4 garlic cloves, smashed; 2 bay leaves; 2 teaspoons whole black peppercorns; 12 fresh flat-leaf parsley sprigs; 6 fresh thyme sprigs; 1 teaspoon kosher salt; About 1 gallon cold filtered water; 1 bunch kale, rinsed and dried well; 3 tablespoons extra-virgin olive oil; Nutritional yeast Flakes (see note)

Servings: persons

3 tablespoons grape-seed oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1/2 fennel bulb, cored and finely chopped
2 garlic cloves, finely chopped
1 turnip, peeled and diced
1 Yukon gold potato, peeled and finely chopped
8 fresh thyme sprigs
2 bay leaves
Kosher salt and freshly ground black pepper
1/4 teaspoon red pepper flakes
1 1/4 cups French green lentils (Puy), picked over and rinsed
1 kale leaf, tough center rib removed, leaf hand-torn
4 cups filtered water
2 celery stalks, quartered
2 fennel bulbs, coarsely chopped
2 leeks, trimmed, halved lengthwise and washed
2 carrots, halved
1 onion, halved
4 garlic cloves, smashed
2 bay leaves
2 teaspoons whole black peppercorns
12 fresh flat-leaf parsley sprigs
6 fresh thyme sprigs
1 teaspoon kosher salt
About 1 gallon cold filtered water
1 bunch kale, rinsed and dried well
3 tablespoons extra-virgin olive oil
Nutritional yeast Flakes (see note)
flaked sea salt such as Maldon

1
Combine the vegetables, bay leaves, peppercorns, herb sprigs, and salt in a large stockpot and add enough cold filtered water to cover.
2
Slowly bring to a boil over medium heat, then reduce the heat to low and gently simmer, uncovered, for 45 minutes.
3
Turn off the heat and let the stock steep and settle for 10 minutes.
4
Strain the stock through a fine-mesh sieve into another pot; discard the solids.
5
Place the pot in a sink full of ice water and stir to cool the stock down quickly.
6
The stock can be covered and refrigerated for up to 1 week or frozen for up to 1 month.

968

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 3 tablespoons grape-seed oil, 1 onion, finely chopped, 1 celery stalk, finely chopped, 1 carrot, finely chopped, and more.

Yes, Fall Fare: French Lentil Soup With Crispy Kale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fall Fare: French Lentil Soup With Crispy Kale

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