Leek y Kale Lentil Soup

Playing in the kitchen, I fell in love with this soup this winter!  It's hearty, full of nutrients and flavor and it has an incredible texture!  I imagine it would also be good adding other veggies and/or potatoes to the base.  It has a really versatile flavor.  Try it and tell me what you think!


What you'll need:

1 large frying pan
1 pot
A blender or, even better, an emulsifier
6 cups fresh organic kale, chopped or torn, stems removed (Sometimes I leave a few stems on; it still tastes great!)
1 large leek, cleaned and sliced (discard all upper leaves)
2 shallots, sliced
2-3 cloves of garlic, peeled
1-2 teaspoons olive oil
4 cups vegetable broth
1-2 cans of lentil beans, rinsed and drained
Sea salt
Cracked black pepper

What you've got to do:

Sauté leek, shallots and garlic in olive oil until soft. Add kale and cook until it begins to wilt.

Add broth and cook for 30 minutes on medium-low heat. 
Let the mixture cool for a few minutes and then pour into blender.
Blend until homogenous.

Pour the soup base into a pot and add lentil beans.  
Heat on medium-low for 5-10 minutes.
Season soup with salt and cracked black pepper.

Serve hot with a salad and whole wheat Ezekiel bread or Ezekiel English muffins.  Scrumptious!

J*