Lentil and Roasted Garlic Soup with Kale:
I make this soup every fall and when I do I am reminded of its immune supportive properties. The use of garlic and rosemary infused olive oil is brilliant and there is a lot of the oil left over to spread on toast or to cook with later. Garlic is especially good for fighting seasonal colds and flu. And with the addition of yams, full of beta-carotene, and kale full of…everything, you have a healthy medley of nutrients. Served with a loving smile, this soup is GOOD MEDICINE!
It is simple to prepare, but allow time to make the garlic/ rosemary infused olive oil. I will sometimes do this the night before.
3/4 cup olive oil
10 garlic cloves, peeled, halved
2 tbsp fresh rosemary leaves
1/2 cup french green lentils
1 medium leek (white and green parts only, thinly sliced)
1 tbsp chopped fresh sage
8 cups vegetable broth
3 tbsp soy sauce
1/4 cup red lentils
1 and 1/4 lb yams, peeled, cut into 1/2 inch cubes
12 ounces of kale, leaves, thinly sliced
Combine olive oil, garlic, and rosemary in a saucepan, cook on lowest heat for 1 and 1/2 hours until the garlic browns. Allow to cool, then strain. Save the oil separated from the cloves and chill, discard the rosemary.
Heat 1/4 cup of garlic/rosemary oil, add leek and sage. About 10 minutes.
Add 7 cups of vegetable broth, soy sauce, red lentils, green lentils. Bring to boil, reduce heat and simmer until lentils are almost tender. About 15 minutes.
Add yam and garlic cloves, cook until yams are tender, adding more broth by the 1/2 cup, as needed, to cover the vegetables. About 10 minutes.
Add kale to the soup and simmer until kale is wilted about 5 minutes.
Season with salt and pepper. (Last minute additions that I make depending on mood: a cap-full of apple cider vinegar, red pepper flakes).
This recipe was adapted from some other source, long ago, and I have clung on to the tattered note cards over several years and moves (it is that good). The original recipe’s author tops it with a 1 and 1/2 lb flank steak, seared in 1 tbsp garlic/rosemary oil and 6 tbsp of grated Parmesan cheese. But, I find that it stands up just fine as a vegan soup. It easily serves 4-6 people and leftovers freeze well. Enjoy!
For the Love of Soup,
Dr. Willi