Photo: Ryan Szulc
There's a lot of good things happening in this kale soup. Our faves are the bacon, smoky paprika, lentils and soft veggies.
1 tbsp olive oil
4 oz low-sodium bacon, (about 4 slices)
1 cup chopped yellow onion
1/2 cup chopped carrot, (about 1 carrot)
1/2 cup chopped celery, (about 2 sticks)
1 tbsp chopped garlic
1 tsp hot smoked paprika
3 tbsp tomato paste
1 1/2 cups green lentils
8 cups chicken broth, (homemade or sodium-free)
1 tbsp chopped thyme
1 bay leaf
4 cups chopped kale, (stems and mid-ribs removed)
1 1/2 tsp salt
2 tbsp chopped parsley
Heat oil in a large pot over medium. Add bacon and sauté for 2 min or until fat has rendered. Discard all but 3 tbsp fat.
Add onion, carrot and celery and sauté for 5 min or until vegetables begin to soften. Add garlic and smoked paprika and sauté for 1 min. Stir in tomato paste. Add lentils, chicken stock, thyme and bay leaf and bring to a boil.
Cover pot, turn heat to low and simmer gently for 15 min.
Add kale and salt and simmer for 15 min longer or until lentils and vegetables are cooked through.
Sprinkle with parsley just before serving.
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