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Tomato,, Roasted Pepper, and Lentil Soup (with Kale!)

Serves 2 to 4 people


1/2 lb cooked lentils

2 cups diced tomatoes with all the juices (or 1 14oz can)

2 cups chopped kale, (ribs removed)

1 cup roasted peppers, chopped

1 small onion, chopped

3 cloves garlic, minced

2 cups chicken broth or stock (plus more if needed)

1 tbsp olive oil

chopped basil

salt and pepper to taste



1.  Saute onions and garlic in oil in a pot till translucent

2.  Add the roasted peppers and cook for at least 3  minutes.  Add the diced tomatoes and cook up to boiling point.

3.  Puree the tomato and pepper mixture and return to pot.  (i use my handy dandy immersion blender, less work and less mess)

4.   Add the cook lentils and chicken stock or broth.  Season with salt and pepper.  Let it simmer.

      Just add more broth or water if the soup is too thick.  It's your call if you want a little more liquid or not.

5.  Add chopped kale, if using.  Let the kale cook till wilted.

Serve with grated cheese or some garlic croutons.



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