Italian Lentil Soup
, 40 min, 4 to 6
A rustic Italian soup of red lentils, kale, and fire-roasted tomatoes with artichoke hearts, finished with Parmesan.
| prepDice the onion | ||||
| prepMince the garlic | ||||
| prepDrain artichoke hearts and chop into bite-sized pieces | ||||
| prepWash and thinly slice kale into ribbons | ||||
| 2 tablespoons olive oil | Sauté onion & garlic with herbs | Add lentils & broth, bring to boil | Add kale, artichokes & tomato liquid, simmer 20 min | Taste, season with salt, serve with Parmesan |
| 1 large yellow onion, diced | ||||
| 3 garlic cloves, minced | ||||
| 1 tablespoon dried oregano | ||||
| 1 tablespoon dried basil | ||||
| 200 g dried red lentils | ||||
| 480 ml water | ||||
| 1 bay leaf | ||||
| ¼ teaspoon red pepper flakes | ||||
| ½ bunch Tuscan kale, washed and thinly sliced into ribbons | ||||
| 1 15-ounce / 425 g can quartered artichoke hearts, drained and chopped | ||||
| 2 28-ounce / 800 g cans fire-roasted whole tomatoes | ||||
| 1 teaspoon kosher salt | ||||
| Shaved Parmesan cheese (optional), for garnish | ||||
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