Lentil Soup with Kale and Chile Pepper

DIANE KOCHILAS
12Ingredients
105Minutes

Ingredients

US|METRIC
  • 1/3 cup olive oil (Extra virgin Greek, plus more for drizzling)
  • 1 red onion (large, finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1 pound green lentils (or small brown, rinsed and drained)
  • 2 bars leaves
  • 1 dried chile pepper (optional)
  • 1 1/2 cups canned chopped tomatoes
  • 3 cups water (or vegetable stock)
  • salt
  • pepper
  • 3 cups kale (trimmed chopped fresh)
  • 3 tablespoons balsamic vinegar (Vrisi 36 Greek)
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