Secondly, thank you for being patient with me during this website transition. It means a lot. So, thank you! You are all awesome!
Now, let’s get back to this soup.
I’ve been debating for about a week whether or not to share this soup with you, because frankly, it’s not the most beautiful. But then I decided, that it’s too good not to share.
Now that the weather is starting to cool down (at least where I am), I’m getting back into soup mode. This soup was a perfect way to start! Simple and quick to make, healthy, and filling. Everything a good soup should be.
Serve with some nice crusty bread and you have the perfect cool weather meal!
A hearty and healthy soup with a little spicy kick.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 large carrot, chopped
- 3 cloves of garlic, minced
- 1 teaspoon smoked paprika
- 1/8 to 1/4 teaspoon cayenne pepper (adjust to your liking)
- 1 cup green lentils
- 7 cups vegetable stock (or chicken stock)
- 1 teaspoon thyme (I used dry, increase for fresh)
- 1 bay leaf
- salt and pepper to taste
- 4 cups kale, chopped with stems removed
- In a large pot over medium heat, add in the olive oil to the hot pot. Add in the chopped onion, and carrot. Cook until softened and slightly brown, about 5 to 7 minutes. Add in the garlic, paprika, cayenne pepper, and lentils. Mix and cook until fragrant, about 1 minute.
- Add in the stock, thyme, bay leaf, salt, and pepper. Bring to a boil, cover, and simmer for about 15 minutes. Stir once or twice.
- Add in the copped kale, cover and cook for 15 minutes. Adjust for salt and pepper if needed.