Lentil and pea soup with kale, a comfort food recipe

On bitterly cold days, it’s always better to warm up with hot soups rich in vitamins and fiber like these, which we’ll explain and make you fall in love with.

Pea, lentil and cabbage soup (Photo by Harald Walker AdobeStock)


If lentils and chickpeas are the two ingredients used in hummus, pasta or soup in the winter, otherwise kale is often shredded because it is considered a “peasant food”.

It is called a vegetable cabbage pen, palm cabbage or Tuscan cabbagebecause Tuscany has been able to make the most of it with delicious recipes that have become popular over the years. ribollita.

It is a valuable resource for the novice mineral salts such as calcium, potassium, magnesium, iron, zinc, phosphorus, copper, sodium, sulfur, manganese, fluorine and selenium. It contains a lot of vitamins A, B (B1, B2, B3, B6, B12), C and K group.

There is decongestant, purgative, diuretic, antioxidant and laxative properties and finally It provides about 49 calories per 100 grams of product.

What do you say, let’s try this lentil and pea soup? Ready to go!

Composition and preparation of lentil, pea and black cabbage soup

We used it for convenience canned peas but you can use dry ones if you prefer, even if the cooking times are longer. Doses are intended for 2-3 people, but if you are alone, it is enough to divide the amount into two.


A quick recipe for homemade vegetable walnuts
Grilled vegetables (Image: valtercirillo, Pixabay)

INGREDIENTS (for 2-3 people)

  • 1 carrot
  • 1 stalk of celery
  • 1 onion
  • 1 tablespoon of tomato paste
  • 200 ml tomato puree
  • 500 ml of water
  • 100 g of lentils
  • 100 g of cooked peas
  • 6 black cabbage leaves
  • Fresh rosemary to taste.
  • Fresh marjoram to taste.
  • Fresh thyme to taste.
  • Extra virgin olive oil to taste.
  • Salt and pepper to taste.

PREPARATION (about 80 min)

The first step is to chop the celery, carrot and onion into small pieces and fry them in a little oil on low heat without a lid. a tall pot with two bottoms.

Also add the rosemary, thyme and marjoram sprigs, tomato paste and puree and stir until everything is well combined.

After about 5 minutes, add the lentils and chickpeas that have been drained from the stock water to the pot, pour water over it and close the lid. always cook on very low heat for 40 minutesor stir occasionally.

lentil and kale soup
Kale (Photo by julietF1 from Pixabay)

After the specified time, washed and chopped black cabbage leaves, salt and pepper are added. Leave to cook for another 15 minutes, then turn off the stove and wait a few minutes for the soup to thicken without a lid.

Now you are ready to serve the gods flavored croutons if desired and separately with a generous drizzle of crude oil.

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