I was going to serve this soup alone, but thought I’d I could at least throw in a side of grilled cheese since lentils aren’t usually the first thing kids crave for dinner. Besides, we needed something to sop up the juices at the bottom of the bowl. So that’s what we did. I used Ezekiel bread, a good organic butter, and raw cheddar. It was the perfect accompaniment to our creamy, nutrient dense soup.
My kids loved this soup and devoured every last spoonful.
1 large leek, chopped
3 large carrots, cut into 1/2-inch thick slices
10 cups chicken stock (homemade preferred)
1/4 cup red wine (optional)
1 (28-ounce) jar crushed tomatoes (I prefer Eden Organic)
2 1/2 cups French lentils
2 teaspoons coarse sea salt
1 bunch of kale, chopped into bite-size pieces
juice of half a lemon
1/2 cup crème fraiche or sour cream
dill, for garnishing
Melt butter in a large stock pot over medium heat. Stir in leeks and carrots. Cover pot, turn heat to low and let vegetables sweat for 20 minutes.
Remove lid and add chicken stock, wine (if using), crushed tomatoes, and lentils. Bring to a boil and then lower heat and simmer for about 45 minutes or until lentils are soft. Using a ladle transfer about 4 cups of soup into a blender and blend until smooth. Pour pureed soup back into pot. Stir in kale and lemon juice. Season soup with salt and pepper if needed. Serve soup with a dollop of crème fraiche and a sprig of dill.
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