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Why You'll Love This onepot lentil and kale soup with garlic and roasted beets
- Easy to Make: This recipe can be made in under an hour, making it perfect for busy weeknights.
- Packed with Nutrients: Lentils are a great source of protein, fiber, and minerals, while kale is rich in vitamins A, C, and K.
- Customizable: Feel free to add your favorite spices or herbs to make the recipe your own.
- One-Pot Wonder: This recipe is made in just one pot, making cleanup a breeze.
- Freezer-Friendly: This soup can be frozen for up to 3 months, making it perfect for meal prep.
- Versatile: This recipe can be served as a main course or as a side dish, and it's perfect for lunch or dinner.
- Budget-Friendly: This recipe is made with affordable ingredients, making it perfect for families or individuals on a budget.
- Delicious: The combination of flavors and textures in this recipe is truly delicious and will leave you wanting more.
Ingredient Breakdown
The key ingredients in this recipe are lentils, kale, garlic, and roasted beets. Lentils are a great source of protein and fiber, and they have a mild, slightly sweet flavor. Kale is a superfood that is rich in vitamins A, C, and K, and it adds a nice bitterness to the dish. Garlic is a fundamental ingredient in many recipes, and it adds a pungent flavor to the soup. Roasted beets are sweet and earthy, and they add a beautiful pop of color to the dish. When selecting these ingredients, be sure to choose fresh, high-quality options. For the lentils, look for ones that are free of debris and have a uniform color. For the kale, choose leaves that are crisp and have a deep green color. For the garlic, select cloves that are firm and have a sweet aroma. For the beets, choose ones that are firm and have a deep red color.
How to Make onepot lentil and kale soup with garlic and roasted beets
Preheat the oven to 425°F (220°C). Wrap the beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
Add the lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Stir in the chopped kale and roasted beets. Cook for an additional 5-7 minutes, or until the kale has wilted.
Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
Add a squeeze of fresh lemon juice to the soup for a burst of citrus flavor.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture.
Cook the lentils until they are tender, but still retain some texture. Overcooking can make them mushy and unappetizing.
Add the kale to the pot when the lentils are almost cooked. This will help preserve the kale's nutrients and texture.
Feel free to add your favorite spices or herbs to the soup to make it your own.
Choose beets that are sweet and tender, such as golden or chiogga beets. Avoid using pickled or canned beets, as they can be too salty.
Roasting the beets brings out their natural sweetness and adds depth to the soup. Don't skip this step, as it makes a big difference in the final flavor.
Add a splash of vinegar, such as apple cider or balsamic, to the soup for a burst of flavor.
Serve the soup with a side of crusty bread for a satisfying and filling meal.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Check the lentils frequently during cooking and remove from heat when they are tender but still retain some texture.
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Not Roasting the Beets:
Fix: Take the time to roast the beets, as it brings out their natural sweetness and adds depth to the soup.
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Not Adding the Kale at the Right Time:
Fix: Add the kale to the pot when the lentils are almost cooked, as this will help preserve the kale's nutrients and texture.
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Not Seasoning the Soup:
Fix: Season the soup with salt and pepper to taste, and consider adding other spices or herbs to enhance the flavor.
Variations & Substitutions
Use fresh spinach leaves instead of kale for a milder flavor and softer texture.
Use roasted sweet potatoes instead of beets for a sweeter and creamier soup.
Use chicken or beef broth instead of vegetable broth for added depth and richness.
Add a splash of coconut milk or cream to the soup for a creamy and indulgent texture.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the soup to prevent bacterial growth.
Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat the soup gently over low heat, adding a splash of water or broth if needed to achieve the desired consistency.
Store the soup in an airtight container or freezer bag in the freezer for up to 3 months. Thaw the soup overnight in the refrigerator, then reheat gently over low heat.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use canned beets instead of fresh?
While canned beets can be convenient, they are often pickled or packed in salt, which can affect the flavor of the soup. If you do choose to use canned beets, be sure to rinse them thoroughly and adjust the seasoning accordingly.
Can I add other vegetables to the soup?
Yes! Feel free to add your favorite vegetables, such as diced carrots, chopped bell peppers, or sliced mushrooms, to the soup. Just be sure to adjust the cooking time and seasoning accordingly.
Is this soup gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of your broth and spices to ensure they are gluten-free.
Can I make this soup in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply sauté the garlic and cook the lentils, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I freeze the soup in individual portions?
Yes! You can freeze the soup in individual portions, such as in ice cube trays or small containers. This is a great way to have a quick and easy meal on hand.
onepot lentil and kale soup with garlic and roasted beets
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 cups water
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 2 medium beets, peeled and chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Roast the beets. Preheat the oven to 425°F (220°C). Wrap the chopped beets in foil and roast for 45 minutes, or until tender when pierced with a fork.
- Step 2: Sauté the onion and garlic. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the minced garlic and cook for 1 minute, stirring constantly.
- Step 3: Add the lentils and water. Add the rinsed lentils and water to the pot. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes, or until the lentils are tender.
- Step 4: Add the kale and thyme. Stir in the chopped kale and dried thyme. Cook, covered, until the kale has wilted, about 5 minutes.
- Step 5: Add the roasted beets and seasonings. Stir in the roasted beets, salt, and pepper. Cook for an additional 2 minutes, or until the flavors have melded together.
- Step 6: Serve and enjoy. Serve the soup hot, garnished with chopped fresh herbs, if desired.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use.
- Make ahead: The soup can be made up to a day in advance and refrigerated overnight.
- Substitution: Swap the kale for spinach or collard greens, if desired.
- Pro tip: For an extra boost of flavor, add a squeeze of fresh lemon juice to the soup before serving.
