Lentil Apricot Soup With Roasted Kale
By: Serena Norr
Published: Wednesday, January 27, 2010 - 5:17am

Ingredients




1 bag of dry lentils
4 cups of water
1 yellow onion, chopped up
1/2 of a garlic clove, chopped up
2 tablespoons of olive oil
4 stalks of kale
1/2 small bag of dried apricots, cut up into  squares
small bunch of baby carrots (10 or so), cut up into  squares
1 stalk of celery, chopped up
10 bay leaves
pinch of sea salt

pinch of pepper

pinch of cumin

Preparation

1 Pre-heat the oven to 350 degrees (for the kale). Meanwhile, fill a pot with approximately 3-4 cups of water and let boil. While that is boiling, chop up the onions and garlic and add it to the pot, along with the bay leaves. Cover the pot and start the kale prep. Pull 2-3 stalks of kale off the bunch and place them on a piece of aluminum foil or a baking sheet/pan. Add the olive oil, salt and pepper to the kale, cover and let cook in the oven for 15 minutes (or until soft) checking on it periodically.  Rinse off the lentils and add them to the pot, along with the celery, carrots, cumin, salt, and pepper and let cook for 20 minutes. While cooking, cut up the apricots it teeny tiny squares. This part took a little longer than I anticipated and I probably could have had even s

About


Lentil soup has been done before and that is by no means a bad thing! I love this savory and complex bean-soup, but I have made it zillions of times (yes, zillions) with the same-old recipe (carrots, lentils, celery, spinach, and various spices) that I'm sure I could make in my sleep, if I had to. Not that I don't love that comforting and super simple combination, but I wanted to mix things up a bit and try a new variation on this classic little soupy. Assessing my inventory, I had some dried apricots that I thought would be a nice pairing for its complex sweet and tart-like taste and I have never cooked with apricots before, so why not now? I also thought kale would be a good choice and opted to roast it to add a rich and garlicly taste, along with some standard items (carrots, celery, onions, and spices) to complete the soup. I had NO idea how this was going to taste, or even if this medley was going to work, but when creating your own soups you have to stick to your gut (even when other people are telling you it's a weird idea) and I couldn't have been happier with the result. I was actually a little surprised at how well the flavors blended—slightly sweet, a little kick from the cumin and bay leaves, and a hearty texture. As a reached for my second bowl (It was THAT good), I realized that the only thing that changed was the addition of two ingredients (roasted kale and apricots), but this significantly altered the soup and created a new taste with hints of my comforting favorite. It was pretty incredible, so much so that it has me re-thinking various ways to prepare lentil soup, and not-so-much about the traditional way that I used to clutch onto. It's good to remember that with soups you can have one main ingredient (lentils), but vary it up in many different ways (kale, apricots, and maybe beets for next time?) that creates a new twist on an old fav. This soup definitely reminded me of this simple concept and one that I think will really expand my (and yours) soupy recipe portfolio. Check out this new twist on creating a lentil soup: