Description
A hearty and nutritious lentil soup packed with kale and vegetables.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 4 cups low-sodium vegetable broth
- 2 cups fresh kale, chopped
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and carrots; sauté until softened, about 5 minutes.
- Stir in minced garlic, cumin, and thyme; cook for another minute until fragrant.
- Add lentils, diced tomatoes, and vegetable broth; bring to a gentle boil then reduce to a simmer.
- Cook for about 20-25 minutes until lentils are tender. Stir in chopped kale and let it wilt for about 5 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve warm with crusty bread if desired.
Notes
- Adjust the consistency of the soup with more vegetable broth if a thinner soup is preferred.
- This soup can be stored in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg