Lentil Soup

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Vegetable Lentil Soup With Kale and Potatoes

Yield 6

Author Judy Doherty

This hearty soup cooks in 30 minutes. Lentils don't need soaking, providing a wealth of nutrients and fiber. The variety of veggies, including mushrooms, curly kale, carrots, and potatoes, make the soup an entire meal that is great for a weeknight.

Ingredients

• 2 tsp canola oil
• 1 cup onions, peeled and chopped
• 4 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1.5 cups lentils
• 3 cups low-sodium vegetable broth
• 2 cups curly kale, rinsed and stems removed
• 4 small baking potatoes, cubed
• Red pepper flakes for garnish
• 2 parsley sprigs for garnish

Instructions

1. Heat the oil in a large Dutch oven pan over medium-high heat.
2. Saute the garlic, onions, carrots, and celery for 2 minutes.
3. Add the lentils and mix them in well.
4. Add the broth, kale, and potatoes.
5. Cook until the lentils are soft, about 30 minutes.
6. Serve hot in a bowl. Garnish with red pepper flakes and parsley.

Nutrition Facts

Calories

313.37

Fat

2.6 g

Sat. Fat

0.3 g

Carbs

57.68 g

Fiber

19.01 g

Net carbs

38.68 g

Sugar

4.77 g

Protein

16.76 g

Sodium

55.65 mg

Cholesterol

0 mg

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