Lentil, Carrot, and Kale Soup with Creme Fraiche and Dill
- Prep Time: 8 hours 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 9 hours 30 minutes
Ingredients
Units
- 4 tablespoons unsalted butter
- 1 large leek, chopped
- 3 large carrots, cut into 1/2-inch thick slices
- 1 bunch of kale, chopped into bite-size pieces
- 10 cups chicken stock (homemade preferred)
- 1/4 cup red wine (optional, you can substitute with chicken stock))
- 1 (28-ounce) jar crushed tomatoes
- 2 1/2 cups French lentils, soaked overnight, drained
- 2 teaspoons coarse sea salt
- Juice of half a lemon
- 1/2 cup crème fraiche or sour cream
- Dill, for garnishing
Instructions
- 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. Meanwhile, bring a pot of water to boil, add the kale and let boil for 8 minutes (this helps reduce the goitrogens in the kale). Drain.
- Add the chicken stock, wine (if using), crushed tomatoes, and lentils to the carrot mixture. 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 cooked 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.
Nutrition
- Serving Size: Serves 8-10