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Even though it’s still 90 something degrees in Florida, I can’t help but get in the mood for fall and with fall comes hearty soups and stews!
One of my favorite soups is lentil soup. Lentils are loaded with protein and an excellent source of folate (I’m talking to you, pregnant mamas), fiber, B vitamins and iron among many other vitamins and minerals. I’ve added kale to get extra greens (and vitamins A, K and C!) and lemon for a refreshing zest.
For this recipe, I recommend using either green or brown lentils, or a mix of both. My favorite go-to vegetable broth is Imagine Vegetable Broth, but you can use any kind you want.
The recipe is extremely simple, fast and filling!
Lentil and Kale Soup
[Vegan•Gluten-Free]
4 medium carrots4 medium ribs of celery1 medium onion 3 cloves garlic 2 tbsp olive oil2 cups green, brown or mixed lentils 6 cups vegetable broth Juice of one lemon 3/4 tsp cumin 3 cups of kale pinch of rosemary salt & pepper to taste
Instructions
- Heat up your oil in a large pot and add your onion, celery, carrots and garlic.
- Sauté and stir frequently for about 5 minutes over medium heat.
- Add lentils, vegetable broth, cumin, rosemary, salt and pepper. Cover and bring to a boil.
- Reduce heat and simmer for about 25 minutes or until the lentils are soft.
- Add lemon juice and kale. I recommend chopping to kale into bite size pieces. Let the soup cook for another 5 minutes before serving.
- Enjoy!
Notes:
- This recipe makes a thicker soup. If you like a thinner soup, just simply add more broth or water until you have your desired consistency.
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