Harissa-Spiked Lentil Soup with Crispy Kale and Toasted Coconut Flakes

3 tablespoons extra virgin olive oil
200 grams red split lentils
1 medium white onion, finely chopped
2 cloves garlic, minced
1 medium carrot, peeled and diced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander 
1 tablespoon tomato puree
4 cups vegetable stock
2 tablespoons freshly squeezed lemon juice
1 tablespoon harissa 

Crispy Roasted Kale
Toasted Coconut Flakes

Heat the olive oil in a soup pot over medium heat. Sauté the onion and a pinch of salt gently in the oil for 8 minutes. Add the minced garlic and diced carrot and cook for 3 minutes more. Add the spices and cook for 2 minutes more.

Add the tomato paste and cook until a darker shade of brown, about 3 minutes. Add the red lentils and vegetable stock, stir well, then cover the pot but not completely. Simmer for 15-20 minutes, until the lentils are soft. Add the lemon juice and harissa, stir, and season with salt to taste. Scoop out a few ladlefuls and blend until smooth, then return the puree to the rest of the soup. 

Serve with crispy roasted kale, toasted coconut flakes, and additional harissa if desired. Can also serve with yogurt and sourdough bread.

Crispy Roasted Kale:
Dress kale leaves in olive oil and salt, and roast at 350 F for 10-15 minutes or until crispy.

Toasted Coconut Flakes:
Toast coconut flakes in a dry pan until lightly browned, stirring frequently.

Serves 2.

From Soph's Plant Kitchen on Instagram

Kale Pesto

1/2 cup pepitas
1 small garlic clove (raw or roasted)
1/4 cup grated Parmesan cheese
Heaping 1/4 teaspoon sea salt
Freshly ground black pepper
2 packed cups chopped kale
2 tablespoons lemon juice
1/2 cup extra virgin olive oil

In a food processor, pulse the pepitas and garlic until the pepitas are ground up.  Add the cheese, salt, and several grinds of pepper, and pulse again.

Add the kale and lemon juice.  With the food processor running, drizzle in the olive oil and process until combined.  Season to taste.

Note: If the pesto is too bitter, add 1/4 teaspoon maple syrup or honey.

Makes 1 cup.

From Love and Lemons blog

Roasted Butternut and Kale Salad

1/2 cup peeled, cubed butternut squash
Extra virgin olive oil
Salt and freshly ground pepper
1 bunch kale (lacinato or dinosaur), ribs removed, leaves finely sliced, about 2 1/2 cups
1/4 cup almonds, cut roughly in half
Fresh lemon juice
Parmesan or pecorino cheese

Heat the oven to 425 degrees F.  Line a baking sheet with parchment paper.

Toss the squash cubes in just enough oil to coat, and season with salt and pepper.  Spread on the baking sheet, leaving space between each piece.  Roast in the oven until tender and caramelized, 30 to 40 minutes, tossing with a spatula every 10 to 15 minutes.  Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.

Reduce oven heat to 350 F.  Spread kale on baking sheet or sheets, and roast until crispy, about 10 minutes.

In a large mixing bowl,toss the kale with the almonds and squash.  Season to taste with lemon juice and olive oil, using about 1 tablespoon lemon juice and 2 tablespoons oil.  Season to taste with salt and pepper.

Divide the salad between two bowls.  Garnish with shaved cheese and serve.

Serves 2.

From Food52 Genius Recipes by Kristen Milgore, via 101 Cookbooks, with changes

Crispy Roasted Kale

2 bunches curly kale (about 2 1/2 pounds)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Heat the oven to 350 degrees F.  Arrange 3 oven racks evenly spaced in the oven.

Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem.  Tear large leaves in half.  Place the kale in a large bowl of water and wash it well.  Drain the kale and dry it in a salad spinner.  Dry the bowl, and put the kale back in the bowl.

Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper.  Divide the kale among 3 sheet pans or roast them in batches.  If you put too much kale on one pan, it will steam rather than roast and will never become crisp.  Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

Serves 6.

From Ina Garten / Barefoot Contessa