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We are going to Brazil for this month's #Food of the World event. I had couple of Brazilian recipes bookmarked from our A-Z International series, but both of them happened to be desserts and I was in no mood to make anything sweet. So after looking around for vegetarian recipes, I found this hearty and comforting lentil and kale soup on Cynthia Presser's blog. I had a bag of kale ready to be used and I also had some brown lentils (aka masoor dal) in the pantry. I think the original recipe had green lentils but the brown ones were...


23 serving

Total time

20 minutes




  • cremini mushrooms
  • 1 cup kale
  • 1 onion
  • 1 carrot
  • 2 cloves garlic
  • 1 tomato
  • 3 cups vegetable stock
  • 1 bay leaf
  • to taste Salt Pepper


  1. In a heavy bottom pan, heat 2tsp olive oil and add onions, carrot and olive oil. Cook till onions turn translucent, about 3~4 minutes.
  2. Add chopped kale and cook for 3~4 minutes or until kale is wilted.
  3. Next add the tomatoes and cook till mushy.
  4. Next add the lentils, bay leaf and 3 cups of vegetable stock, bring the mixture to a boil. lower the heat and simmer covered till the lentils are tender, about 40~50 minutes.
  5. To expedite the cooking process, par cook the lentils till tender and add to the kale mixture along with 1 cup of broth. Then simmer covered till tender, about 10~15 minutes.
  6. Season the soup with salt and pepper. Serve warm.