Author Notes
This is one of my original recipes that I used to serve at my take-out shop years ago. Lentils pair well with a smoky flavor and this soup has the added nutritional punch and color of purple kale for a satisfying and healthy main-course. I love to make this soup with smoked duck (with the skin removed) when I have it. —mandochef
Continue After Advertisement
Ingredients
-
1 cup
diced carrot
-
1 cup
diced sweet onion
-
1 cup
diced celery
-
3 teaspoons
minced garlic
-
1 tablespoon
extra-virgin olive oil
-
1 cup
dried green lentils
-
8 cups
chicken stock
-
1 bunch
purple kale, chopped
-
2 cups
diced smoked turkey breast, no skin
-
2 teaspoons
sea salt (or to taste)
-
freshly ground black pepper
Directions
-
Sweat the garlic, onion, carrot, and celery in a large stockpot with the olive oil.
-
After about five minutes on medium-low, add the lentils (that have been picked over and rinsed) and the stock. Turn heat to medium, cover the pot, and simmer for about 45 minutes or until the lentils are fully cooked but still holding their shape.
-
Add the diced turkey and the kale and simmer for five minutes. Season to taste with sea salt and freshly ground pepper.
See what other Food52ers are saying.