LENTIL SOUP WITH KALE
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup dried green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups chopped kale leaves, tough stems removed
- Juice of 1 lemon
- Fresh parsley, for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables start to soften.
- Add Lentils and Broth: Add the minced garlic and rinsed lentils to the pot. Stir to combine, then pour in the vegetable broth. Add the ground cumin, ground coriander, smoked paprika, bay leaf, salt, and pepper.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the lentils are tender.
- Add Kale: Stir in the chopped kale leaves and let them wilt in the hot soup for a few minutes.
- Finish and Serve: Remove the bay leaf from the soup. Squeeze in the juice of one lemon for a bright flavor. Taste and adjust seasoning if necessary.
- Garnish and Serve: Ladle the lentil soup into bowls and garnish with fresh parsley.
Nutrition
- Calories: 250
- Sugar: 5
- Fat: 4
- Carbohydrates: 40
- Fiber: 15
- Protein: 15