Lentil and Kale Soup

As the weather grows colder I start to crave hot, hearty, comforting soups for dinner. This lentil and kale soup hits the spot. I love the smoky flavour from the bacon and smoked paprika. I also love that it’s so nutritious and full for fibre (8 grams per serving!).
Bennett gobbled it up and Cole seemed to enjoy it too. They’re not usually that keen on soup, but this was so thick that it was really more like a stew. This recipe makes a ton of soup, so I froze half of it to enjoy later. It’s always nice to have soup in the freezer to pull out for dinner when I’m feeling lazy.

Lentil and Kale Soup
Adapted from Today’s Parent Oct/12- “Delicious Lentil and Kale Soup”
1 tbsp olive oil
4 strips turkey bacon or turkey kielbasa, diced
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
1 tsp smoked paprika
3 tbsp tomato paste
1 1/2 cups green lentils
8 cups vegetable stock (homemade or sodium-free)
1 tsp thyme
1 bay leaf
4 cups kale, chopped with stems and mid-ribs removed
salt, to taste
2 tbsp fresh parsley, chopped

In a large soup pot or dutch oven, heat oil over medium heat. Saute bacon in oil until browned. Add onion, carrot and celery and saute for about 5 minutes, until softened. Add garlic and paprika, cook for 1 minute. Stir in tomato paste, lentils, vegetable stock, thyme and bay leaf and bring to a boil. Turn heat to low and simmer covered for 15 min. Add kale and simmer for another 15 minutes or until lentils and vegetables are cooked through. Add parsley and salt to taste.


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