Lentil Apricot Soup With Roasted Kale

Name: Lentil Apricot Soup With Roasted Kale
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 package Lentils (1 bag of dry lentils); 4 cup Bottled Drinking Water (4 cups of water); 1 piece Yellow Onion (1 yellow onion, chopped up); ½ piece Garlic (1/2 of a garlic clove, chopped up); 2 tbsp Olive Oil (2 tablespoons of olive oil); 4 stalk Kale (4 stalks of kale); ½ piece Apricot (1/2 small bag of dried apricots, cut up into squares); 1 piece Carrots, Baby (small bunch of baby carrots (10 or so), cut up into squares); 1 stalk Celery (1 stalk of celery, chopped up); 10 pieces Bay Leaves (10 bay leaves); 1 pinch Fine Sea Salt (pinch of sea salt); 1 pinch Black Peppercorns (pinch of pepper); 1 pinch Cumin Powder (pinch of cumin)

50 minMexican

Servings6

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Pre-heat the oven to 350 degrees (for the kale). Meanwhile, fill a pot with approximately 3-4 cups of water and let boil. While that is boiling, chop up the onions and garlic and add it to the pot, along with the bay leaves. Cover the pot and start the kale prep. Pull 2-3 stalks of kale off the bunch and place them on a piece of aluminum foil or a baking sheet/pan.
2Add the olive oil, salt and pepper to the kale, cover and let cook in the oven for 15 minutes (or until soft) checking on it periodically. Rinse off the lentils and add them to the pot, along with the celery, carrots, cumin, salt, and pepper and let cook for 20 minutes. While cooking, cut up the apricots it teeny tiny squares. This part took a little longer than I anticipated and I probably could have had even s