Lentil Soup with Crispy Kale

  

Ingredients

6 tbsp extra-virgin olive oil, plus more for drizzling

 

1 small onion, finely chopped (1 ⅓ cups)

 

2 medium carrots, peeled and cut into ½-inch pieces (¾ cup)

 

12 ounces shiitake mushrooms, stemmed, half finely chopped, half cut into ¼-inch slices

 

Kosher salt and freshly ground pepper to taste

 

1 ½ tsp chili powder

 

1 tbsp tomato paste

 

1 ½ cups brown lentils

 

1 tsp red-wine vinegar

 

1 bunch  kale, ribs removed, cut into 2-inch pieces

 

Preparations

Preheat oven to 450 degrees. 

In a saucepan, heat 3 tablespoons oil over medium-high. 

Add onion, carrots, and chopped mushrooms; season with salt and pepper. 

Cook, stirring, until soft, 6 minutes. Add chili powder and tomato paste; cook 30 seconds. 

Stir in lentils and 6 1/2 cups water. 

Bring to a boil, then reduce heat and simmer, partially covered, until lentils are tender, 35 to 45 minutes. Stir in vinegar.  

Meanwhile, toss sliced mushrooms with 1 tablespoon oil, and kale with 2 tablespoons oil. 

Season with salt and pepper. 

Spread mushrooms on one side of a rimmed baking sheet; roast 10 minutes. 

Flip. Add kale to other side; roast until both are crisp, about 8 minutes more. 

Serve soup topped with kale and mushrooms, and drizzled with more oil.  

 

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