Lentil Soup with Kale and Sour Cream

“I love lentils. They cook quickly, are incredibly nutritious, very inexpensive and have a culinary dexterity about them,” Acheson says. This classic soup is made with green lentils, which keep their shape as they cook, especially if you opt for the French or Puy variety. “Lentil soup is about a 4:1 ratio of liquid to lentils, but you can make it as brothy as you wish,” Acheson says. He recommends pairing it with a piece of toasted baguette for a fine meal. Soups are classic meals that can go straight into the freezer until those nights when no one feels like cooking or ordering dinner. Makes 3 quarts.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the slow cooker on high for at least 15 minutes. In a pot, warm the stock over medium-low heat so it will be hot when you add it to the slow cooker.

Step 2

Place a large frying pan on the stove over medium heat. Add the olive oil; when it shimmers, add the shallot and cook for 2 minutes. Add the carrot and celery and cook for 2 more minutes. Add the thyme, smoked paprika and coriander. Stir well and place this all into the slow cooker set on high heat.

Step 3

Rinse the lentils in a fine mesh colander under cold water. Add them to the slow cooker and then add the hot stock. Add 2 teaspoons of salt and cook for 3 hours on high heat.

Step 4

Remove 1 cup of the soup with a ladle and puree it in a blender, or alternately just take a hand blender and quickly buzz the soup a bit to make it a little smoother and bring it all together a bit.

Step 5

Place a large skillet over medium-high heat and add the butter. When the butter bubbles and froths, add the kale and cook, stirring, for about 2 minutes. Season the kale with a pinch of salt and add it to the soup

Step 6

Add the lemon zest and sherry vinegar to the soup and season, liberally or to taste, with salt. Garnish each bowl with a dollop of sour cream and a sprinkle of parsley. Chill and pack leftovers to serve later.

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