Lentil Apricot Soup With Roasted Kale Recipe

Name: Lentil Apricot Soup With Roasted Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bag dry lentils; 4 cups water; 1 yellow onion chopped up; 1/2 garlic clove chopped up; 2 tablespoons olive oil; 4 stalks kale; 1/2 bag dried apricots cut up into squares; 1 bunch baby carrots 10 or so, cut up into squares; 1 stalk celery chopped up; 10 bay leaves; 1 pinch sea salt; 1 pinch pepper; 1 pinch cumin

Servings: persons

1 bag dry lentils
4 cups water
1 yellow onion chopped up
1/2 garlic clove chopped up
2 tablespoons olive oil
4 stalks kale
1/2 bag dried apricots cut up into squares
1 bunch baby carrots 10 or so, cut up into squares
1 stalk celery chopped up
10 bay leaves
1 pinch sea salt
1 pinch pepper
1 pinch cumin

1
Pre-heat the oven to 350 degrees (for the kale).
2
Meanwhile, fill a pot with approximately 3-4 cups of water and let boil.
3
While that is boiling, chop up the onions and garlic and add it to the pot, along with the bay leaves.
4
Cover the pot and start the kale prep.
5
Pull 2-3 stalks of kale off the bunch and place them on a piece of aluminum foil or a baking sheet/pan.
6
Add the olive oil, salt and pepper to the kale, cover and let cook in the oven for 15 minutes (or until soft) checking on it periodically.
7
Rinse off the lentils and add them to the pot, along with the celery, carrots, cumin, salt, and pepper and let cook for 20 minutes.
8
While cooking, cut up the apricots it teeny tiny squares.
9
This part took a little longer than I anticipated and I probably could have had even s

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 bag dry lentils, 4 cups water, 1 yellow onion chopped up, 1/2 garlic clove chopped up, and more.

Yes, Lentil Apricot Soup With Roasted 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.

That's it — enjoy your meal!

Lentil Apricot Soup With Roasted Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions