Spicy Lentil & Kale Soup

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prep time

10 min

total time

1 hr 10 min

makes

Makes 10 servings, 1 cup (250 mL) each

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kraft

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What You Need

1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing

2 carrots, peeled, chopped

1 large baking potato (1/2 lb./225 g), peeled, chopped

1 onion, chopped

2 cloves garlic, minced

1 bay leaf

2 tsp. paprika

1 L (4 cups) water

3 cups 25%-less-sodium chicken broth

1 can (14 fl oz/398 mL) no-salt-added diced tomatoes, undrained

1 cup dry lentils

4 cups tightly packed kale

1/4 cup Kraft 100% Parmesan Light Grated Cheese

Make It

HEAT dressing in Dutch oven or deep large skillet on medium-high heat. Add carrots, potatoes and onions; cook 5 min. or until crisp-tender, stirring occasionally. Stir in garlic, bay leaf and paprika; cook and stir 2 min.

ADD water, broth, tomatoes and lentils; stir. Bring to boil; simmer on medium-low heat 30 to 35 min. or until lentils are softened. Stir in kale; cook 5 min., stirring occasionally. Discard bay leaf.

SERVE soup topped with cheese.

kraft kitchens tips

Substitute

Substitute smoked paprika or ground cumin for the paprika.

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rating

This was a really nice soup! I substituted vegetable broth for the chicken broth so my vegetarian son could eat it as well and it was very tasty. Not the greatest once a day had passed and it was reheated though - the kale got too mushy by then.
posted by petram | on 2/4/2013

rating

This soup was really great. I didn't have the salad dressing, but used equal amounts veg oil and balsamic vinegar instead. I also added some other vegetables I had on hand - peas & zucchini, and a cup of leftover chick peas. I wouldn't call it "spicy" but the balsamic vinegar gave it great flavour. We served with whole wheat buttered rolls and the whole family was happy, with enough left over for lunch tomorrow!
posted by a cook | on 7/25/2012

rating

Loved this soup - hearth and tasty but so simple.
posted by a cook | on 4/13/2012