Lentil Tomato Paprika Soup with Crispy Kale
Warming lentil and tomato soup infused with sweet smoked paprika and fresh rosemary. Red lentils break down into a creamy base while kale crisps in the oven, then scatters over the finished soup for textural contrast. Served with crusty bread for dipping.
Ingredients
Instructions
- 1
Heat oven to 375°F.
- 2
Heat oil in a large saucepan, add onion and cook gently for 10 minutes, stirring occasionally, until softened.
- 3
Add crushed garlic, rosemary sprig, paprika and lentils, stir and cook for about a minute.
- 4
Pour in chopped tomatoes and vegetable stock, bring to the boil.
- 5
Turn down heat and simmer gently for 20 minutes until lentils are tender.
- 6
Meanwhile, toss kale in a splash of oil, spread on a baking tray, sprinkle with salt and bake for 8-10 minutes until crisp.
- 7
Season soup to taste with salt, pepper and lemon juice.
- 8
Serve in warmed bowls topped with crispy kale and crusty bread for dipping.
Tips
Lemon juice brightens the earthy lentils and paprika. Add gradually and taste as you season.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months. Crispy kale is best eaten fresh; store separately.
Prepare soup up to 2 days ahead. Make crispy kale no more than 4 hours before serving to retain crispness.
Ladle into warmed bowls, top with crispy kale, serve with crusty bread alongside.
Common Mistakes
Do not skip the initial 10-minute onion soften to avoid raw bite.
Do not cover the kale while baking to avoid steaming instead of crisping.
Substitutions
Vegan Options
less smoky depth