Best French Lentil Kale And Kabocha Squash Soup Recipe 455 Recipes

French Lentils and Kale Soup image

Provided by Kimberly Biegacki

Time 55m

Number Of Ingredients 14

1 1/4 c french lentils
1 c red lentils
4 c organic vetegable broth
6 or more c water
1 bunch kale, finely chopped
6 small carrots
1 - 2 medium sweet potato
1 small onion, diced and sauteed (if you desire)
1 medium fresh lemon, juiced
SPICES
6 clove garlic, roasted
1 1/2 Tbsp beau monde seasoning
2 tsp basil, dried
1 1/2 tsp fennel, toasted

Steps:

1. rinse, sort and drain your lentils
2. Fill your 6 qt. pot with your broth and water and heat. Add your potato, finely chopped kale and carrots and cook for 10 to 15 minutes then add your lentils along with your seasonings and pressed garlic cloves.
3. You could serve your bowl of soup with a slice of lemon if you wanted too along with some croutons.

Hearty Kale, Squash and Bean Soup image

Provided by David Tanis

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds winter squash, such as acorn, Hubbard or butternut, peeled and cut into 1/2-inch cubes
Salt and pepper
Extra-virgin olive oil
1 large leek, white and light green parts cut into small dice
2 medium onions, cut into small dice
1/2 pound semi-dry Spanish chorizo or smoked kielbasa, cut into thin coins
3 garlic cloves, minced
1/4 teaspoon red-pepper flakes
3 cups cooked cannellini beans, from 1 pound dry or use 2 (15-ounce) cans, rinsed and drained
8 cups water, bean broth or vegetable stock, plus more as needed
1 pound kale, mustard greens or beet greens, tough stems removed, leaves blanched briefly, squeezed dry and cut into 1/2-inch ribbons

Steps:

Heat the oven to 400 degrees. Put the squash cubes on a baking sheet, season with salt and pepper, and coat lightly with olive oil. Roast until tender and lightly caramelized, about 20 minutes. Set aside.
Meanwhile, in a heavy soup pot, heat 2 tablespoons oil over medium-high. Add leeks, salt lightly and let cook, stirring, for about 5 minutes, until softened but still bright green. Remove leeks and set aside to stir into soup later.
Add a little more oil to the pot, then add the onions. Season with salt and cook until softened, about 5 minutes. Add the chorizo, garlic and red-pepper flakes, and cook for 2 minutes. Add cooked beans and 8 cups water, bean broth or vegetable stock, bring to a simmer, and cook gently for about 30 minutes. Taste and correct seasoning.
Gently stir in the cooked squash, kale and reserved leeks, and cook for 10 minutes more on low heat. Add a little more broth or water if the potage seems too thick. Check seasoning and adjust as needed.
To serve, ladle into bowls. Finish with a drizzle of olive oil.