Hearty, comforting, and delicious.
Here’s proof that a bold, hearty soup doesn’t have to sit and simmer for hours.
Serve with a crusty baguette for sopping up every last drop.
Photo: Greg DuPree
This recipe was developed by Emily Nabors Hall.
Add the stock, stirring and scraping to loosen any browned bits from the bottom of the Dutch oven.
Add the lentils, tomatoes, salt, and pepper and bring to a boil.
Reduce heat to medium-low and simmer until the lentils have softened, 20 to 25 minutes.
Stir in the kale and cook, stirring constantly, until softened, about 1 minute.
Serve with the baguette.
2,000 calories a day is used for general nutrition advice.
