Lentil Soup with Kale and Chile Pepper
The simplest lentil soup that brims with health and flavor! You can substitute the kale with fresh spinach or chard. Use the leaves only. To find some of the artisanal Greek products you'll need to make this, visit my online shop, where you'll discover a host of lovingly curated Greek ingredients.
- 1/3 cup Extra virgin Greek olive oil plus more for drizzling
- 1 large red onion finely chopped
- 2 garlic cloves finely chopped
- 1 pound small brown or green lentils rinsed and drained
- 2 bar leaves
- 1 dried chile pepper optional
- 1 1/2 cups canned chopped tomatoes
- 3 cups water or vegetable stock
- Salt and pepper to taste
- 3 cups trimmed chopped fresh kale
- 2 – 3 tablespoons Vrisi 36 Greek balsamic vinegar
- Heat the olive oil in a large pot over medium flame and wilt the onions, stirring occasionally, about 7 – 8 minutes. Add the garlic and stir for a minute until soft. Add the lentils and stir to coat in the olive oil.
- Add the tomatoes, bay leaf, chile pepper, if using, and tomatoes. Pour in the water or stock. Bring to a boil over medium heat and reduce to a simmer. Add additional water or stock if necessary for there to be enough liquid to cover the lentils by 2 inches. Simmer, covered, for 45 – 50 minutes, or until the lentils are softened but al dente.
- Stir in the chopped kale and season to taste with salt and pepper. Add more water if necessary. Simmer the soup another 10 minutes or so, until the kale is tender. Stir in the balsamic and adjust seasoning with salt and pepper to taste.
- Serve in individual bowls and drizzle at least a tablespoon of Vrisi 36 Bold olive oil into each serving.