We are going to Brazil for this month’s #Food of the World event. I had couple of Brazilian recipes bookmarked from our A-Z International series, but both of them happened to be desserts and I was in no mood to make anything sweet. So after looking around for vegetarian recipes, I found this hearty and comforting lentil and kale soup on Cynthia Presser’s blog.
I had a bag of kale ready to be used and I also had some brown lentils (aka masoor dal) in the pantry. I think the original recipe had green lentils but the brown ones were just as good.
Just when we thought that winter is almost done in our neck of woods, it is showing its true colors now with snow almost twice every week. On top of that the temperature mostly hover below freezing, thanks to the Arctic blasts. So this soup is perfect for the kind of weather we are living in right now. Its hearty and comforting when served hot. Soup keeps well in the fridge and reheats well too. It can also be frozen.
Recipe adapted from here:[wpurp-searchable-recipe]Brazilian Kale & Lentil Soup – – Lentils (- , sorted and rinsed (I used whole masoor dal)), Kale (- , coarsely chopped), Onion (- small, finely chopped), Carrot (- small, peeled and finely diced), Garlic (- , finely minced), Tomato (- medium, chopped), Vegetable Stock, Bay Leaf, Salt Pepper (&), In a heavy bottom pan, heat 2tsp olive oil and add onions, carrot and olive oil. Cook till onions turn translucent, about 3~4 minutes.; Add chopped kale and cook for 3~4 minutes or until kale is wilted.; Next add the tomatoes and cook till mushy.; Next add the lentils, bay leaf and 3 cups of vegetable stock, bring the mixture to a boil. lower the heat and simmer covered till the lentils are tender, about 40~50 minutes.; To expedite the cooking process, par cook the lentils till tender and add to the kale mixture along with 1 cup of broth. Then simmer covered till tender, about 10~15 minutes.; Season the soup with salt and pepper. Serve warm.; –
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