Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Lentil Soup with Crispy Kale 4.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Armando Rafael Prep Time: 35 mins Total Time: 1 hr 10 mins Servings: 4 Swap out the usual croutons for crunchy kale chips in this umami-packed lentil and mushroom soup. Ingredients 6 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped (1 ⅓ cups) 2 medium carrots, peeled and cut into ½-inch pieces (¾ cup) 12 ounces shiitake mushrooms, stemmed, half finely chopped, half cut into ¼-inch slices Kosher salt and freshly ground pepper 1 ½ teaspoons chili powder 1 tablespoon tomato paste 1 ½ cups brown lentils (10 ounces) 1 teaspoon red-wine vinegar 1 bunch lacinato kale, ribs removed, cut into 2-inch pieces Directions Preheat oven to 450 degrees. In a saucepan, heat 3 tablespoons oil over medium-high. Add onion, carrots, and chopped mushrooms; season with salt and pepper. Cook, stirring, until soft, 6 minutes. Add chili powder and tomato paste; cook 30 seconds. Stir in lentils and 6 1/2 cups water. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are tender, 35 to 45 minutes. Stir in vinegar. Meanwhile, toss sliced mushrooms with 1 tablespoon oil, and kale with 2 tablespoons oil. Season with salt and pepper. Spread mushrooms on one side of a rimmed baking sheet; roast 10 minutes. Flip. Add kale to other side; roast until both are crisp, about 8 minutes more. Serve soup topped with kale and mushrooms, and drizzled with more oil. Originally appeared: Martha Stewart Living, April 2017 Rate It PRINT