The lentil and kale soup with polenta balls tastes particularly good on cold days. We’ll tell you the ingredients and the recipe! This recipe is taken from Soup fed up! Soul warmer for every season, written by Karen Meyer-Rebentisch and published by BLV Verlag.
And while you indulge in a warm bowl of soup, take some time to entertain yourself by taking some short fun quizzes like this – which hogwarts house am i. Check it out!
- 600 g red onions
- 4 tbsp rapeseed oil
- 1.5 l vegetable broth
- 150 g Berglensen
- 2–3 handfuls of young kale leaves
- 1 handful of chopped celery
- 0.5 tsp salt
- 1 stitch butter
- 150 g Blitzpolenta
- 1 crushed clove of garlic
- 1 TL Madras-Curry
- 1 tsp sugar
- 1 tbsp wine vinegar
This is how the soup is prepared:
Peel the onions and cut into half rings. Heat the rapeseed oil and brown the onions in it. Deglaze with the vegetable stock. Wash the lentils, add them and bring to the boil in the broth. Clean the kale, cut it into strips, and add to the saucepan with the chopped celery.
While the soup is simmering for about 20 minutes, cook the polenta for the polenta balls: Add salt and butter to 300 ml of boiling water, then sprinkle the lightning polenta while stirring. Continue stirring on a low flame for two to three minutes, the polenta will be quite firm. Take the pot off the stove and let the mass swell.
Add the garlic to the soup. Season the soup with curry, sugar, and wine vinegar. When the lentils are soft enough but still firm to the bite, the soup is ready.
Shape the polenta into about twelve walnut-sized balls with wet hands, arrange on soup plates, and serve in the soup.
Watch the video below for another version of the Lentil and Kale soup recipe if you want it spicy to add heat to the cold season.
Spiced Lentil and Kale Soup Recipe | Great for Kids
When the fall season comes in, it’s time for a nice spicy warm soup to help heat up the cold season. This recipe is spicy but great for kids too.