Smokey Kale and Lentil Soup

This smokey kale and lentil soup recipe uses simple ingredients and comes together in minutes. It's the perfect meal to serve during the autumn season. So, if you're looking for a tasty and healthy dinner recipe to try this autumn, look no further!

The key ingredient in this soup is smoked paprika, which gives it a smoky flavour and adds a bit of spice. You could also add a bit of chilli powder if you're feeling spicy! This soup would also go great alongside some crusty bread with plant-based butter. Yum! 

This recipe makes four servings, so it's great for leftovers. It can be stored in the fridge in an airtight container for up to four days. You can also freeze this soup if you don't plan on eating it right away. Just make sure that the soup is completely cooled before freezing it. Then let it thaw in the refrigerator overnight before you reheat it and serve. This soup tastes even better the next day! 

Smokey Kale and Lentil Soup Recipe

This soup is quick and easy to make. It doesn't require a lot of ingredients, which also helps to keep the cost down. So, what are you waiting for? Give this recipe a try today!

Prep time - 5 minutes

Cook time - 15 minutes

Total - 20 minutes

Serves 4

INGREDIENTS

• 1 tbsp light olive oil
• 1 red onion, chopped
• 1 400g tin of cooked brown lentils, or 1 cup dry lentils pre-cooked
• 4 stalks of black kale, chopped
• 1 cup chopped green olives + 2 tbsp of olive brine, optional
• 3-4 cloves of garlic, chopped
• 5 cups vegetable stock
• 1 400g tin tomatoes
• 1 tbsp balsamic vinegar
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp smoked paprika
• 4 springs of thyme
• 1/2 cup red wine, optional

METHOD

1. Pan-fry the onion in the oil using a Dutch oven or large saucepan. Cook the onion until translucent and fragrant.
2. Next add the garlic and cook for a further minute.
3. Add the stock, and all the other ingredients except the kale and the olives, stir well and bring to a simmer.
4. Then add the chopped kale and cook a further 10 minutes until the kale is cooked, stirring frequently.
5. Finally add the olives and the olive brine tasting and adjusting seasonings further if desired.
6. Serve with freshly toast bread with plant-based butter.

Store leftovers in the fridge up to 5 days.



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