Loaded Lentil Soup

Gluten-Free | Dairy-Free | Nut-Free

While I love a hearty lentil soup, this version is lighter on the lentils and heavier on the veggies. For some extra bulk and a boost of nutrients, I add kale and cauliflower rice. You get all the flavors of a traditional lentil soup with a lot more nutritional bang for your buck.

Serves 6

• 1 teaspoon extra-virgin olive oil
• 1 cup diced pancetta (about 4 ounces)
• 2 medium yellow onions, diced (about 2 cups)
• 2 carrots, finely chopped
• 3 celery stalks, chopped
• 2 garlic cloves, minced
• 2 (32-ounce) containers salted chicken broth
• 1 cup green lentils, rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1½ teaspoons chopped fresh thyme
• 1 bay leaf
• ¼ medium head cauliflower, cut into florets, or 1 cup store-bought cauliflower rice
• 4 cups chopped lacinato kale, leaves only (about ½ bunch)
• 2 teaspoons salt
• ¼ teaspoon freshly ground black pepper

In a large Dutch oven or stockpot over medium heat, heat the olive oil. Add the pancetta and cook, stirring occasionally, until the pancetta has rendered down and is lightly golden around the edges, 3 to 4 minutes. Add the onion and cook, stirring occasionally, until tender and translucent, 5 to 6 minutes. Add the carrots and celery and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute. Stir in the broth, lentils, tomatoes, thyme, and bay leaf and bring to a boil. Cover the pot and reduce the heat to maintain a simmer. Simmer for 50 minutes. Remove and discard the bay leaf.

While the soup simmers, if using fresh cauliflower, in a food processor, pulse the florets until broken down to a rice-like consistency. (Skip this step if using store-bought cauliflower rice.) Set aside.

Carefully transfer 2 cups of the soup to a blender. Blend on high for 10 seconds, then return the soup to the pot. Add the kale, cauliflower rice, salt, and pepper and simmer for 10 minutes.

Serve hot.