Lentil and Tuscan Kale Soup

I like to think of all the products nature gives us as colors on a palette, letting us paint a different picture every time... and in this flavorful, comforting soup, the winter garden is definitely the star! Thank you to @veronicagirgenti for inspiring me with her recipe!
Lentil and Tuscan Kale Soup
I like to think of all the products nature gives us as colors on a palette, letting us paint a different picture every time... and in this flavorful, comforting soup, the winter garden is definitely the star! Thank you to @veronicagirgenti for inspiring me with her recipe!
Steps
- 1
Wash the carrot and potato well, peel them, and cut into even 1/2-inch (about 1 cm) cubes. Do the same with the washed and dried celery stalk. Slice the leek and cut the kale leaves (with stems removed) into strips. Soak the leek and kale in cold water to remove any dirt or grit.
- 2
Heat the olive oil in a pot over medium heat. Add the celery, carrot, potato, and leek with a generous pinch of salt. Sauté, stirring often, until evenly golden.
- 3
Add the dried lentils and bay leaf. Cook for a couple of minutes, then pour in the hot vegetable broth (or water) to cover everything.
- 4
Stir in the tomato puree and cook over low heat, uncovered, until the lentils are tender.
- 5
About 10 minutes before the soup is done, add the well-drained kale to the pot.
- 6
Ladle the soup into a bowl, sprinkle with freshly ground black pepper, drizzle with a little extra virgin olive oil, and serve.
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