Lentil Kale Soup
Lentil Kale Soup is a hearty vegan recipe that is easy to throw together with green lentils, onions, celery, carrots and kale - 13 grams of protein/serving!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 2 large carrots chopped
- 2 celery ribs chopped
- 1 ½ cup dried green lentils
- 1 teaspoon cumin
- ½ teaspoon coriander
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 6 cups low sodium vegetable broth
- 2-3 cups kale destemmed, roughly chopped
Instructions
- In a large pot, heat olive over medium high heat. Add onions and cook until translucent, about 3-5 minutes. Add the garlic, carrots and celery and cook for an additional 2-3 minutes.
- Add the green lentils, cumin, coriander, salt and pepper and cook with the vegetables to lightly toast the lentils, about 5 minutes. Add vegetable broth and bring to a boil; reduce heat and then simmer on low for 30 minutes until the lentils are cooked and the broth thickens.
- Stir in the kale and continue to simmer until the kale wilts, about 2 more minutes.
- Remove from heat and serve immediately.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Freezing Instructions: You can also freeze the soup for up to 3 months. I recommend freezing it individual portions for easier thawing. To re-heat, thaw in the fridge overnight and microwave until heated through. Or simply microwave straight from the freezer until heated through.
Substitutes: For best results, follow the recipe as is. However feel free to add additional vegetables to the soup and substitute the kale with spinach if you'd like.
Nutrition
Calories: 221kcal | Carbohydrates: 36g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Sodium: 1355mg | Potassium: 637mg | Fiber: 15g | Sugar: 5g | Vitamin A: 6146IU | Vitamin C: 32mg | Calcium: 75mg | Iron: 4mg
QR code
Scan code to view the full recipe on your phone.
