Photo: Emily Kate Roemer
Serves 4 to 6
Ingredients
3 Tbsp. plus ⅓ cup olive oil, divided
3 celery ribs, finely diced
1 small yellow onion, finely diced
5 garlic cloves, 3 sliced and 2 smashed, divided
3 rosemary sprigs, divided
1 cup green lentils
2 carrots, peeled and cut into ½" pieces
1 turnip, peeled and cut into ½" pieces
1¾ tsp. kosher salt, divided
½ tsp. ground black pepper
1 (15-ounce) can whole, peeled tomatoes, drained
1 bunch lacinato kale (about 8 ounces), stems discarded and leaves coarsely chopped
½ baguette, torn into 2" pieces
2 ounces Parmesan, for grating (optional)
Directions
Active time: 35 minutes
Total time: 50 minutes
Preheat oven to 450°. In a large pot, heat 2 Tbsp. oil over medium heat. Add celery, onion, sliced garlic and 1 rosemary sprig and cook, stirring occasionally, until onions are softened, about 10 minutes. Stir in lentils and 6 cups water and bring to a simmer. Cook uncovered until lentils are tender, about 35 minutes.
Meanwhile, on a large, heavy rimmed baking sheet, toss carrots and turnip with 1 Tbsp. oil and sprinkle with ¼ tsp. salt. Tear tomatoes into pieces and place around vegetables. Roast vegetables until browned and crisp-tender, about 20 minutes. Stir vegetables into lentil mixture.
Bring lentil-vegetable mixture to a simmer and stir in kale. Simmer until kale is tender, about 5 minutes. Season soup with remaining 1½ tsp. salt and pepper.
In a medium skillet over medium-high heat, add remaining ⅓ cup oil, remaining 2 rosemary sprigs and smashed garlic cloves. Cook until garlic is golden and rosemary is crisp, about 2 minutes. Using a slotted spoon, remove garlic and rosemary, discarding garlic and setting aside rosemary. Add baguette pieces to oil and fry, turning as needed, for 2 to 3 minutes, or until golden. Using a slotted spoon, remove bread from oil.
Ladle soup into bowls. Garnish with fried bread and crush fried rosemary over soup. Sprinkle with grated Parmesan (if using).
Ingredients
Directions
Active time: 35 minutes
Total time: 50 minutes
Preheat oven to 450°. In a large pot, heat 2 Tbsp. oil over medium heat. Add celery, onion, sliced garlic and 1 rosemary sprig and cook, stirring occasionally, until onions are softened, about 10 minutes. Stir in lentils and 6 cups water and bring to a simmer. Cook uncovered until lentils are tender, about 35 minutes.
Meanwhile, on a large, heavy rimmed baking sheet, toss carrots and turnip with 1 Tbsp. oil and sprinkle with ¼ tsp. salt. Tear tomatoes into pieces and place around vegetables. Roast vegetables until browned and crisp-tender, about 20 minutes. Stir vegetables into lentil mixture.
Bring lentil-vegetable mixture to a simmer and stir in kale. Simmer until kale is tender, about 5 minutes. Season soup with remaining 1½ tsp. salt and pepper.
In a medium skillet over medium-high heat, add remaining ⅓ cup oil, remaining 2 rosemary sprigs and smashed garlic cloves. Cook until garlic is golden and rosemary is crisp, about 2 minutes. Using a slotted spoon, remove garlic and rosemary, discarding garlic and setting aside rosemary. Add baguette pieces to oil and fry, turning as needed, for 2 to 3 minutes, or until golden. Using a slotted spoon, remove bread from oil.
Ladle soup into bowls. Garnish with fried bread and crush fried rosemary over soup. Sprinkle with grated Parmesan (if using).
From the March 2016 issue of O, The Oprah Magazine
