Red Lentil Soup Over Rice

Ingredients

optional: at least 1 cup (190 g) short-grain brown rice
2 cups (400 g) red lentils
2 large handfuls (65 g) Lacinato or baby kale, de-stemmed, chopped into 1-inch pieces
4 cloves fresh garlic
3 Tablespoons (38 g) olive oil
1/4 teaspoon red pepper flakes
2 teaspoons Kosher salt
to taste:
plain yogurt
flat-leaf parsley
dried peppermint, from a teabag

Instructions

Serves 6

RICE (OPTIONAL)

According to package instructions, cook:
at least 1 cup (190 g) short-grain brown rice

LENTILS

In a fine-holed colander, put:
2 cups (400 g) red lentils
Rinse and swish the lentils under running water for a few minutes until the starchy bubbles are gone. Transfer them to a large stockpot, and pour in:
5 1/4 cups (42 oz.) water
Turn stove heat on high, and stir in:
2 teaspoons Kosher salt
3 Tablespoons (38 g) olive oil
4 cloves fresh garlic, halved
Once boiling, reduce heat to simmer, and stir in:
1/4 teaspoon red pepper flakes
Simmer for 30 minutes with the lid off, and stir occasionally. The final consistency should be a thick soup. If it's drying out, turn down the heat and/or add a little water. About 4 minutes before the lentils finish cooking, stir in:
2 large handfuls (65 g) Lacinato or baby kale, de-stemmed, chopped into 1-inch pieces

ASSEMBLY

Scoop rice (if using) into heated bowls, and ladle the lentils on top. Top with:
a drizzle olive oil
plain yogurt
flat-leaf parsley, chopped
red pepper flakes
a delicate sprinkle dried peppermint