Lentil Soup with Kale Pistachio Pesto and Poached Egg

In my defense, when I woke up the morning I came up with this recipe, it was overcast and grey outside my window. Classic Seattle. I didn't know that the day would turn out to be beautifully sunny, and I regretted not coming up with a new salad as I stirred the simmering pot of lentils over my gas stove. Good thing it was worth it! This is the perfect recipe as we transition into fall and trade out fresh salads and barbecue for savory stews and creamy soups. 

Serves 6

For the Pesto

Ingredients

• 2 cloves garlic
• 2 TBS shelled pistachios 
• 3/4 cup olive oil 
• 1 cup kale, roughly chopped
• 1 cup basil, roughly chopped 
• Juice from 1 lemon, about 1/4 cup 
• 1/4 cup grated parmesan 

Directions

1. Using a food processor, process garlic and pistachios until they form a thick paste
2. Add kale, basil, lemon juice, and parmesan. Process until combined
3. Transfer pesto from the food processor to a bowl
4. Slowly add olive oil, whisking to combine 

For the Soup

Ingredients

• 1/4 cup extra-virgin olive oil 
• 1 yellow onion, diced
• 1 cup carrots, diced
• 1/2 cup celery, diced 
• 2 TBS tomato paste
• 1 14.5 oz can diced tomatoes (I used fire roasted)
• 2 quarts chicken stock
• 2 cups brown lentils, rinsed and picked over
• 1/2 bunch kale, stems removed and roughly chopped
• 1/2 tsp thyme
• 1/4 tsp cumin
• Salt and pepper to taste 
• 1/2 pound pancetta, sliced and fried until crispy
• 6 eggs (one per bowl)

Directions

1. Heat 3 TBS olive oil in a dutch oven or large pot. Once the oil is shimmering add the onions and cook until translucent, about 5 minutes. 
2. Turn heat down to medium-low and add tomato paste, stir to coat onions. Continue stirring onion-tomato paste mixture until it starts to brown and caramelize, about 10 minutes. Be careful not to burn the mixture. This step adds depth to the flavor of the soup. 
3. Once the onions and paste have caramelized, add remaining TBS of olive oil, carrots, celery, thyme, and cumin. Cook until fragrant.  
4. Add diced tomatoes, lentils, kale, and chicken stock. Bring soup to a bowl, reduce to a simmer, cover and let cook for 35-40 minutes. Season with salt and pepper to taste. 
5. When the soup is nearly finished poach the eggs: bring a shallow pot of water with 1 tsp of vinegar to boil, reduce to a simmer, and add the eggs using a small measuring cup.
6. Cook eggs for 3-4 minutes until the whites have solidified and the yolk is still runny.
7. Remove eggs using a slotted spoon and place in a shallow bowl until ready to serve. 
8. Garnish soup with a poached egg, pancetta, and a drizzle of the kale pesto.