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Why You'll Love This batch cooking hearty lentil kale and root vegetable soup
- Easy to Make: This recipe is perfect for beginners, as it requires minimal preparation and cooking time.
- Customizable: You can use any combination of root vegetables you like, and add your favorite spices and herbs to make it your own.
- Nutritious: This soup is packed with protein, fiber, and vitamins from the lentils, kale, and root vegetables.
- Freezer-Friendly: You can make a big batch of this soup and freeze it for up to 3 months, making it perfect for meal prep or future meals.
- Cost-Effective: This recipe is budget-friendly, as it uses affordable ingredients and makes a large quantity of soup.
- Comforting: This soup is the perfect remedy for a cold winter's day, as it's warm, comforting, and filling.
- Make-Ahead: You can prepare this soup up to 2 days in advance, making it perfect for busy weeknights or special occasions.
- Delicious: This soup is incredibly flavorful, with a rich and savory broth, tender lentils, and a burst of freshness from the kale.
Ingredient Breakdown
The key ingredients in this recipe are lentils, kale, root vegetables (such as carrots, celery, and onions), garlic, and vegetable broth. The lentils provide a boost of protein and fiber, while the kale adds a burst of freshness and nutrition. The root vegetables add natural sweetness and depth to the soup, while the garlic provides a pungent flavor. The vegetable broth is the base of the soup, and you can use either store-bought or homemade broth. When selecting these ingredients, choose fresh and organic options whenever possible, and make sure to rinse the lentils and kale thoroughly before using them. You can also substitute the root vegetables with other options like potatoes, parsnips, or sweet potatoes.
How to Make batch cooking hearty lentil kale and root vegetable soup
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 large onion, chopped, and 3 cloves of garlic, minced. Cook until the onions are translucent, about 5 minutes.
Add 2 medium carrots, peeled and chopped, 2 stalks of celery, chopped, and 2 medium potatoes, peeled and chopped. Cook for an additional 5 minutes, stirring occasionally.
Add 1 cup of brown or green lentils, rinsed and drained, and 4 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Add 2 cups of chopped kale, stems removed and discarded, and cook until wilted, about 5 minutes.
Season the soup with salt and pepper to taste, and serve hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
Tips for Perfect Results
Choose fresh and organic ingredients whenever possible, as they will result in a more flavorful and nutritious soup.
Cook the lentils until they are tender, but still retain some texture. Overcooking can make them mushy and unappetizing.
Add aromatics like onions, garlic, and celery to the pot for added depth and flavor.
Use a high-quality vegetable broth that is low in sodium and made with wholesome ingredients.
Add your favorite spices and herbs to the soup to give it a unique flavor and aroma.
Serve the soup with a side of crusty bread, a green salad, or a grain bowl for a complete and satisfying meal.
Common Mistakes to Avoid
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Overcrowding the Pot:
Fix: Make sure to cook the soup in batches if necessary, to prevent overcrowding the pot and resulting in undercooked or mushy ingredients.
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Not Rinsing the Lentils:
Fix: Rinse the lentils thoroughly before using them, to remove any impurities or debris that may affect the texture and flavor of the soup.
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Not Cooking the Kale Long Enough:
Fix: Cook the kale until it's wilted and tender, to bring out its natural sweetness and texture.
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Not Seasoning the Soup:
Fix: Season the soup with salt, pepper, and any other desired spices or herbs, to bring out the flavors and aromas of the ingredients.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the pot for an extra kick of heat.
Add a splash of heavy cream or coconut cream to the soup for a rich and creamy texture.
Replace the vegetable broth with a vegan broth, and omit any animal-derived ingredients.
Replace the vegetable broth with a gluten-free broth, and omit any gluten-containing ingredients.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. After that, refrigerate or freeze the soup to prevent bacterial growth.
Store the soup in the refrigerator for up to 5 days. Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Store the soup in the freezer for up to 3 months. Thaw the soup overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes! You can freeze this soup for up to 3 months. Thaw the soup overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
Is this soup gluten-free?
Yes! This soup is gluten-free, as long as you use a gluten-free vegetable broth. Be sure to check the ingredient label to ensure that the broth is gluten-free.
Can I customize this recipe?
Yes! You can customize this recipe to suit your tastes. Feel free to add or substitute different spices, herbs, or vegetables to make the soup your own.
Is this soup suitable for vegans?
Yes! This soup is suitable for vegans, as long as you use a vegan vegetable broth and omit any animal-derived ingredients.
Can I make this soup in a slow cooker?
Yes! You can make this soup in a slow cooker. Simply brown the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
batch cooking hearty lentil kale and root vegetable soup
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large red bell pepper, chopped
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Saute the onion and garlic. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Step 2: Add the chopped kale and cook until wilted. Add the chopped kale to the pot and cook, stirring occasionally, until wilted and tender, about 5 minutes. Season with salt and pepper to taste.
- Step 3: Add the lentils, broth, and diced tomatoes. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Stir to combine and bring to a boil.
- Step 4: Reduce heat and simmer. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.
- Step 5: Add the chopped carrots and potatoes. Add the chopped carrots and potatoes to the pot and continue to simmer, covered, for an additional 15-20 minutes, or until the vegetables are tender.
- Step 6: Season with thyme and serve. Stir in the dried thyme and season with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs, if desired.
Recipe Notes
- Storage tip: Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
- Make ahead: The soup can be made ahead and refrigerated or frozen, then reheated when needed.
- Substitution: Swap the kale for spinach or collard greens, if desired.
- Pro tip: Use a pressure cooker to reduce cooking time by half.
