Lentil, Kale, and Roasted Tomato Soup
This Lentil, Kale, and Roasted Tomato Soup is super tasty and nutritious. Serve it as is or with crusty bread for a totally satisfying meal.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1 cup puy lentils (French green lentils) (200g)
- 2 bay leaves
- 8 cups ham stock
- 20 cherry tomatoes (halved)
- 12 oz ham (diced) (340g)
- Salt and pepper
- 1 bunch kale (stems removed and cut into thin strips)
Instructions
- Heat 2 tablespoons olive oil in a large heavy bottom pot. Fry onions and garlic until soft, about 2 minutes. Add puy lentils and bay leaves. Give it a stir, and then pour in ham stock. Cover and bring to a boil. Reduce heat to low and simmer for 40 minutes.
- Place tomatoes and ham in two separate trays. Drizzle remaining tablespoon of olive oil over tomatoes. Roast in a 400°F (200°C) oven for 40 minutes.
- Season soup with salt and pepper. Add kale and continue to cook for 3 minutes.
- Remove roasted tomatoes and ham from oven. Add both to the soup. Give it a good stir and turn off the stove.
- Serve with crusty bread if desired.
Nutrition
Calories: 257kcal
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