Lentil and Kale Soup

Instructions

1. Step 1

   Heat the olive oil in the large pot over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large pot, wooden spoon

2. Step 2

   Add the onion, carrots, and celery. Cook over medium heat, stirring occasionally, until softened.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 2.0 piece Celery, 1.0 piece Onion

   Cookware: Chef Knife, cutting board, large pot, wooden spoon

3. Step 3

   Stir in the garlic, cumin, and oregano. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Dried Oregano, 16.0 gr Garlic, 4.0 gr Ground Cumin

   Cookware: large pot, wooden spoon

4. Step 4

   Add the rinsed lentils, tomatoes, vegetable stock, and bay leaves. Increase to high heat and bring to a boil.

   Ingredients used: 2.0 piece Bay Leaf, 400.0 gr Canned Tomato, 300.0 gr Lentil, 1500.0 ml Vegetable Stock

   Cookware: fine mesh strainer, large pot, wooden spoon

5. Step 5

   Reduce to low heat, partially cover, and simmer until the lentils are tender.

   Timer: 25 min (fixed)

   Cookware: large pot, wooden spoon

6. Step 6

   Stir in the kale and salt. Continue simmering over low heat until the kale is tender.

   Timer: 10 min (fixed)

   Ingredients used: 150.0 gr Kale, 8.0 gr Salt

   Cookware: Chef Knife, cutting board, large pot, wooden spoon

7. Step 7

   Remove the pot from the heat and discard the bay leaves. Stir in the lemon juice and black pepper, then serve.

   Ingredients used: 2.0 gr Ground Black Pepper, 30.0 ml Lemon Juice

   Cookware: large pot, wooden spoon