Ingredients
- 1 Onion, Chopped
- 3 Cloves, Garlic Chopped
- 3 Strips Bacon, Chopped (optional)
- 1 bunch kale
- 2 tablespoons Olive Oil
- 1 (28 ounce) can whole tomatoes
- 6 cups water, plus more while simmering
- 16 ounces Green Organic Lentils
- 1 tablespoon fresh Thyme leaves
- 2 teaspoons Kosher Salt
- 1/4 teaspoon Fresh Ground Black Pepper
- Grated Cheese to Garnish (optional)
Make it step by step
- Dice Onion & Garlic. Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips. Heat the oil in a saucepan over medium heat. Add the Garlic, Onions and Bacon cook for 3 minutes, I didn't use bacon in this recipe, but it does add lots of flavor. Add the can of whole tomatoes and cook, breaking them up with a spoon, for 5 minutes.
- Add the water and bring to a boil. Stir in the Kale, Lentils, Thyme, Salt, Pepper. Simmer until the lentils are tender, about 45 minutes, adding water as soup begins to thicken. Spoon into individual bowls. Sprinkle with Grated Cheese (if using).
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Renée DeLano, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.