Lentil Apricot Soup With Roasted Kale

Lentil Apricot Soup With Roasted Kale

Lentil Apricot Soup With Roasted Kale

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   1 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 bag of dry lentils
  • 4 cups of water
  • 1 yellow onion, chopped up
  • 1/2 of a garlic clove, chopped up
  • 2 tablespoons of olive oil
  • 4 stalks of kale
  • 1/2 small bag of dried apricots, cut up into squares
  • small bunch of baby carrots (10 or so), cut up into squares
  • 1 stalk of celery, chopped up
  • 10 bay leaves
  • pinch of sea salt
  • pinch of pepper
  • pinch of cumin
Instructions

Pre-heat the oven to 350 degrees (for the kale). Meanwhile, fill a pot with approximately 3-4 cups of water and let boil. While that is boiling, chop up the onions and garlic and add it to the pot, along with the bay leaves. Cover the pot and start the kale prep. Pull 2-3 stalks of kale off the bunch and place them on a piece of aluminum foil or a baking sheet/pan.

Add the olive oil, salt and pepper to the kale, cover and let cook in the oven for 15 minutes (or until soft) checking on it periodically. Rinse off the lentils and add them to the pot, along with the celery, carrots, cumin, salt, and pepper and let cook for 20 minutes. While cooking, cut up the apricots it teeny tiny squares. This part took a little longer than I anticipated and I probably could have had even s

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