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Creamy Kale Lentil Soup with Pickled Fennel

Creamy Kale Lentil Soup with Pickled Fennel

5 from 1 vote
This Creamy Kale Lentil Soup features a velvety puree of lacinato kale, broccolini, and fennel accented with tender black lentils and toasted cumin and mustard seed. The soup is finished with a dollop of yogurt, fennel fronds, and pickled fennel stalks.
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Prep Time 25 minutes
Cook Time 30 minutes
Pickling Time 45 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 fennel bulb
  • ½ cup white wine vinegar
  • ½ cup water
  • 1 tsp kosher salt divided
  • 2 tsp granulated sugar
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 3 shallots sliced into halfmoons
  • 3 stalks celery chopped
  • 4 cloves garlic thinly sliced
  • 225g (8oz) broccolini cut into thirds
  • 454g (1 lb) lacinato kale stalks removed, torn into pieces
  • 4 cups vegetable stock
  • 1 cup black lentils
  • 2 bay leaves
  • ½ cup Greek yogurt

Equipment

  • 1 Food processor or blender
  • 1 large heavy bottom pot

Method
 

  1. Remove the fronds from the fennel bulb and transfer to the fridge so they don't wilt. Chop the stalks off of the fennel bulb and set them aside. Cut the bulb into wedges and set aside as well.
    1 fennel bulb
  2. Thinly shave the fennel stalks on a mandolin. Place them in a bowl and add the water, vinegar, sugar, and half of the salt. Stir to combine and set the fennel aside to pickle.
    ½ cup white wine vinegar, ½ cup water, 1 tsp kosher salt, 2 tsp granulated sugar
  3. Heat the oil in a large heavy-bottom pot until shimmering. Add the cumin and black mustard seed and fry until the mustard seeds begin to pop. Stir in the shallots and celery. Add a generous sprinkling of salt and reduce the heat to low. Sauté until the shallots are just translucent. Stir in the garlic and sauté for 30 seconds more.
    2 tbsp olive oil, 1 tsp cumin seeds, 1 tsp black mustard seeds, 3 shallots, 3 stalks celery, 4 cloves garlic
  4. Add the chopped fennel, kale, and broccolini to the pot. Pour in the stock and bring everything up to a boil. ** Reduce to a simmer. Cover and let cook for 20-30 minutes or until the vegetables are very tender.
    225g (8oz) broccolini, 454g (1 lb) lacinato kale, 4 cups vegetable stock
  5. While the soup is simmering, pour the lentils into a small saucepan. Add enough cold water to cover the lentils by at least one inch. Place the bay leaves in the pot and bring to a boil. Add the remaining salt and reduce to a simmer. Cook for 20-25 minutes or until the lentils are tender. Drain the lentils and discard the bay leaves. Set aside.
    1 cup black lentils, 2 bay leaves
  6. Transfer the soup to a food processor or blender. Carefully puree the soup until very smooth. *** Transfer to a pitcher and set aside.
  7. Divide the lentils across four bowls. Pour the soup around the lentils and garnish with the yogurt, the pickled fennel, and the fennel fronds. Serve immediately.
    ½ cup Greek yogurt

Notes

** The pot will look very full at this point, but don't worry, the kale will quickly cook down. 
*** Don't fill your blender or food processor more than halfway full when pureeing hot liquids. And steer clear of any escaping steam.