Broccoli and Red Lentil Soup with Sesame Roasted Kale Chips
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
½ small bunch of kale
1 tablespoon roasted* sesame oil
1 tablespoon extra-virgin olive oil
1 large brown onion, diced
750 grams broccoli, roughly chopped
3 large cloves garlic, crushed
1 cup red lentils
2 litres (8 cups) vegetable or chicken stock
1-2 tablespoons sesame seeds
Instructions
Heat oven to 170 degrees and line a baking tray with grease-proof paper.
Start by stripping the leaves off the kale stalk, wash well then dry well.
Spread kale leaves over prepared tray and drizzle with sesame oil and season with a little salt.
Place in oven to 'roast' for around 15-20 minutes. You may need to turn them over half way through to make sure they cook evenly. Note - do not allow the leaves go too brown or they will taste burnt.
Heat a large pot over medium heat. When hot, add the olive oil and onion and saute for 10 minutes, until the onion is soft and starting to brown. Add a little water if the onion starts to stick.
Meanwhile, cut the florets off the broccoli stalks and chop the stalks roughly.
Add the garlic and cook for 1-2 minutes, then add the broccoli stalks and red lentils and stir well.
Add the vegetable or chicken stock and bring to the boil over medium-high heat and cook for 10 minutes.
Then add the broccoli florets and cook for a further 5 minutes.
Carefully puree the soup in a blender or food processor.
Return soup to the pot, taste and adjust the seasonings as necessary.
Serve sprinkled with Kale Chips and toasted sesame seeds
You can also drizzle with a little extra sesame oil if you fancy!
YUM!
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2017/06/09/broccoli-and-red-lentil-soup-with-sesame-roasted-kale-chips/