Patches of ice have appeared in the streets of Montreal and I can now see my breath when I bike to work. The return of cold weather means there are fewer bikers in the streets and finding a vacant rack to lock my bike is no longer challenging. I wonder how late into the winter I will brave the cold on wheels.
The craving for comforting soups is inevitable now that runny nose season is underway. This lemony kale & lentil soup makes an excellent warming lunch for this time of year. The lentil-potato-kale combo is quite satiating. When spring comes, substitute the kale for spinach (psst, I like it even more that way).
P.S. Got a lot of kale? Try this salad.
Lemony Kale & Lentil Soup
- 1 cup dry French green lentils (Le Puy)
- 2 1/2 cup water
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 2 onions, diced
- 6-8 cups vegetable broth
- 1 large bunch kale
- 1/2 cup parsley, chopped
- 2-3 red potatoes, cubed
- 1 lemon, juiced
- Salt & pepper, to taste
Meanwhile, prepare the kale. Lay each leaf flat on a cutting board and run a sharp knife down each sides of the stem. Discard the stems, or use them to flavour vegetable stock.
Roughly chop the kale leaves, wash and set aside.
Add the vegetable broth, lentils and potatoes. Cook for 15 minutes. Add the kale and parsley and simmer for another 5 minutes, or until the potatoes are tender.