Sopa de lentilha com couve kale

Ingredientes

• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried Italian seasoning
• 3 medium carrots, peeled and diced
• 2 cups dried green lentils (rinsed through a colander)
• 1 (14-ounce) can diced tomatoes
• 8 cups vegetable broth (plus more as needed)
• 3 cups chopped kale
• Olive oil
• Salt and pepper to taste

Modo de preparo

1. 1

   In a large Dutch oven, heat about 2 tablespoons of olive oil. Add the onions and celery, and cook for about 5 to 6 minutes until softened. Then, stir in the minced garlic and cook for another 1-2 minutes until fragrant. Season with cumin, paprika, Italian seasoning, salt and pepper to taste.

2. 2

   Add diced carrots and stir to coat.

3. 3

   Add the lentils and the canned diced tomatoes, and stir to coat.

4. 4

   Add the vegetable broth and stir to combine. Season with salt and pepper to taste.

5. 5

   Bring to a boil, and then reduce heat to simmer. With the lid partially covered, simmer for 45 minutes until the lentils are tender, stirring occasionally. Tip: If it foams (lentils tend to do that), skim off foam with a spoon. That’s normal.

6. 6

   Using an immersion blender, blend a few times, without completely pureeing the soup. This is just to give it some consistency. You may also use a countertop blender - blend ⅓ of the soup and stir it back into the pot.

7. 7

   Add chopped kale and cook for another 3 minutes until reduced and tender. If too thick, add more broth as needed. Adjust seasoning to taste. Enjoy!