Plant Oriented Cooking

RECIPE: Lentil Soup

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  • 1 pound lentils, rinsed and soaked
  • 2 cups kale leaves, trimmed from stalk and cut into 1/2 inch strips
  • 1 medium onion, peeled and diced
  • 2 tablespoon olive oil
  • 2 bay leaves
  • 2-inch piece of fresh ginger, chopped finely
  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons turmeric
  • juice of one small orange or 1/2 large orange.
  • 2 strips of orange zest, chopped finely
  • 3 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 6-8 cups of vegetable stock or water
  • salt and pepper to taste


  1. Rinse the lentils and then soak for them 2-3 hours in cool water.
  2. Heat a large pot. Add the olive oil, onions and the ginger.
  3. Sweat the vegetables until the onions are translucent.
  4. Sprinkle the cumin, turmeric and chopped orange zest into the pot. Stir through and cook over a low heat for 2-3 minutes.
  5. Add the honey and cook until it reduces and becomes thick.
  6. Deglaze with the orange juice and stir well to scrape up any bits that have formed on the bottom of the pot.
  7. Drain and rinse the soaked lentils again. Add to the pot along with 6 cups of stock.
  8. Stir all the ingredients to combine well. Add more stock if needed. Simmer partly covered for 40 minutes or until the lentils are tender.
  9. At the very end, stir in the kale and add the vinegar. Taste and adjust the seasoning with the salt and pepper, if desired.
  10. Simmer for an additional 5 minutes. Immediately serve in warmed bowls with garnishes.




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