Ingredients

The following ingredients have 7 Servings
  • 2 quarts store-bought or homemade vegetable stock
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, minced
  • 1 large carrot, finely diced (about 1 1/4 cups)
  • 2 celery stalks, finely diced (about 3/4 cup)
  • 2 sprigs fresh thyme
  • 1 tablespoon sweet smoked paprika
  • 1 tablespoon coriander seeds (toasted and ground)
  • 1 pound green lentils
  • Kosher salt
  • 2 tablespoons unsalted butter or olive oil
  • 4 cups stemmed curly leaf kale (chopped into about 1/2-inch (12-mm) pieces )
  • 1 teaspoon grated lemon zest
  • 1 tablespoon sherry vinegar
  • Sour cream (optional) (for serving)
  • Chopped fresh flat-leaf parsley leaves (for serving)

Instruction

  • In a 4-quart or larger slow cooker set on high, pour in the vegetable stock, cover, and heat until warm, about 15 minutes.
  • In a medium sauté pan set over medium heat, warm the olive oil until it begins to shimmer, about 2 minutes. Add the shallots and cook, stirring, until translucent, 1 to 2 minutes. Stir in the carrot and celery and cook until they begin to soften, about 2 minutes longer. Add the thyme, paprika, and coriander, stir well, and transfer the mixture to the slow cooker.
  • Rinse the lentils in a fine-mesh sieve under cold running water. Add them to the slow cooker. Stir in 2 teaspoons salt or to taste, cover with the slow cooker lid, and cook on the high setting until the lentils are tender and the flavors have melded, 2 1/2 to 3 hours.
  • Remove the thyme sprigs. Use an immersion blender to quickly and partially blitz the soup a bit to make it a little smoother and bring it together. (Alternatively, using a ladle to transfer 1 cup of the soup to a blender, let it cool slightly, and purée it. Then return the purée to the slow cooker.)
  • In a large skillet set over medium-high heat, melt the butter. When the butter bubbles and froths, add the kale and cook, stirring until it has wilted, 2 to 3 minutes. Season with a pinch of salt and add the kale to the soup.
  • Stir in the lemon zest and sherry vinegar and season to taste with salt. To serve, garnish each bowl with a dollop of sour cream and a sprinkle of parsley.