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healthy recipe: french lentil kale soup


I found this recipe mostly by accident. I was researching online for info on organizing a local expo and strangely enough this recipe popped up. So I clicked on it for a number of reasons. French->Lentil->Kale-> Three of my favorite things. I tagged it and saved it, slowly getting ready for soups I plan to make this coming Fall/Winter (which technically is our summer here in San Francisco) but, just in case we experience a real winter this year, dipping down below 50degrees F, I will turn to soups, paired with toasted tortilla pieces for some substance.


  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 2 small carrots, diced
  • 2 celery sticks, diced
  • 4 cloves of garlic, peeled and chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 32 ounces vegetable stock
  • 5 kale leaves, washed
  • 1 1/2 cups precooked French lentils
  • Salt and pepper


  1. Heat the oil in a large saucepan. When the oil is hot, add the onion, carrot, celery and garlic. Saute on medium-low heat until the onion is translucent.
  2. Sprinkle the oregano and cumin and stir. Then pour in the vegetable stock. Increase heat to medium-high and boil the stock until the carrot is soft.
  3. While the stock is cooking, work on the kale leaves. Tear the kale into bite-size pieces, avoiding the tough center stem. Add the torn kale leaves and the french lentils to the soup. Boil just until the kale turns bright green and wilts just a little, about 2 minutes. Add salt and pepper according to taste.

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