Red Lentil and Kale Soup with a Poached Egg

Red Lentil and Kale Soup with a Poached Egg - Seriously Soupy

I recently tried a version of this soup at The Farm on Adderley, a farm-to-table restaurant in my neighborhood. I love lentil soup and was really excited to try their version that also included braised kale, parmesan cheese and a poached egg. Instead of using regular lentils, I added red lentils along with some onions, garlic, rosemary, pepper, kale and the egg - which made a creamy and rich soup that wasn't quite the same as the Farm's but was still a delicious take on their recipe. Making this soup also allowed me to poach an egg, a basic cooking technique that I never tried before. I followed the step-by-step instructions on Serious Eats and like many of the soup recipes that I have tried on this site, I realized how easy it was. With our without an egg, this soup is an easy variation on the classic soup recipe thanks to the hearty kale and the creamy parmesan.

Red Lentil and Kale Soup with a Poached Egg

Ingredients:

6 cups of water
2 cups of dry red lentils
Bunch of kale, about 3-4 leaves
3 cloves of garlic, minced
1/2 yellow onion, peeled and chopped
1/4 cup of grated parmesan cheese
Bunch of fresh rosemary
5 dried bay leaves
sea salt
black pepper
1 tablespoon of dried thyme
1 egg, poached


Directions:
Add water to a pot and start boiling. Cut up the onions and garlic and add them to the pot, along with the lentils. Add the parmesan, rosemary, thyme, bay leaves, salt and pepper and let cook for 20-30 minutes, checking on the soup periodically and adding water (if needed). Add the kale and let cook for another 10 minutes. Taste and turn off the flame. Set aside while the egg is poached. Read this article on how to poach an egg. Top the soup with some parmesan cheese and the egg. Enjoy!

How do you make your lentil soup?

Seriously Soupy Serena