Winter recipe for kale and lentil soup

Warm in winter and slightly warm in summer, Kale and Lentil Soup is a complete recipe, ideal for boosting your immune system without sacrificing your palate.

The winter months are the best time to bring broccoli, cauliflower, turnip greens and kale to the table. Provide the body useful properties from these vegetables is a way to strengthen the immune system and fight against cell aging, so it is worth updating the recipes with these vegetables as the main ingredient.

Among the most original recipes black cabbage and lentil soup it’s a great alternative to more traditional pasta and beans, a way to get the carbohydrates of pasta, the vitamin and mineral salts of kale, and the plant protein of lentils in one meal. Here to continue.

Black cabbage and lentil soup

Ingredients for 4 people:

  • 140 g short pasta (ditaloni)
  • 160 g of black cabbage
  • 130 g of lentils
  • an onion
  • a root
  • a sprig of rosemary
  • 2 liters of water
  • salt and pepper
  • extra virgin olive oil


To prepare black cabbage and lentil soupand, the first thing to do is soak lentils if the latter so requests. Then put them in a large bowl of cold water for at least one night and then run them under running water.

Then finely chop the onion, cut a medium-sized carrot into small cubes and put everything in a large pot with extra virgin olive oil. Let it cook over low heat about 10 minutes. Then raise the heat slightly and add the lentils, allowing them to flavor for a few minutes, being careful to stir frequently.

Then add 2 liters of waterraise the heat and bring to a boil.

Meanwhile, wash and cut the black cabbage into strips. After about 15 minutes of boiling, add the kale strips to the lentils and continue cooking for another 45 minutes until the lentils are cooked.

As soon as the lentils are ready, add a pinch of salt and toss the pasta. Cook for the cooking time indicated on the pasta package, then turn off the heat and season with pepper to taste.

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