- Makes: 8-10 Servings
- Ready In: 1 hr 15 mins
- Prep Time: 10 mins
- Cook Time: 1 hr 5 mins
You can serve this with a side of grilled cheese since lentils aren’t usually the first thing kids crave for dinner. Use Ezekiel bread, a good organic butter, and raw cheddar. It will be the perfect accompaniment to this creamy, nutrient dense soup.
- Calories: 267
- Fat: 9g
- Protein: 14g
- Sodium: 1032mg
- Carbohydrates: 31g
- Fiber: 6g
- Sugar: 6g
Nutritional Information (per serving)
- 4 tablespoons unsalted butter
1 large leek, chopped
3 large carrots, cut into 1/2-inch thick slices
10 cups chicken stock (homemade preferred)
1/4 cup red wine (optional)
1 (28-ounce) can crushed tomatoes (I prefer Muir Glen)
2 1/2 cups French lentils
2 teaspoons coarse sea salt
1 bunch of kale, chopped into bite-size pieces
juice of half a lemon
1/2 cup crème fraiche or sour cream
dill, for garnishing
- 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.
- Remove lid and add chicken stock, wine (if using), crushed tomatoes, and lentils.
- 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 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.