I still had some kale left over from my colcannon waffles the other day so I decided to make pot of soup and have done with it. This is a hearty and rich version of a green lentil soup that will yield four approximately 2 cup servings. I found this really filling, so I just had it with a little salad, but I would imagine it would be just as good with a biscuit or maybe a half sandwich.
- 1 onion, chopped
- 1 large clove garlic
- 1 tbsp olive oil
- 1 tsp butter
- 1 cup packed chopped kale
- 1 1/2 cups dry green lentils
- 1 1/2 tsp dry tarragon
- 6-8 cups vegetable stock (I like to have a little extra liquid to let it simmer longer)
- 1 8 ounce package cream cheese
- salt and pepper to taste
In a large sauce pan over medium heat, add onion, garlic, oil, butter and chopped kale. Allow to cook for a few minutes until onions have started to caramelize slightly. Stir in lentils, tarragon and vegetable stock, allow to cook until lentils are very tender, 20-30 minutes. Add package of cream cheese and allow it to melt into the soup. Reduce heat to low. Take your stick blender and puree the soup completely. Season with salt and pepper to taste.