Lentil Kale Soup
My lentil kale soup is hearty, healthy, and so tasty! A big bowl of this nourishing soup will fill you up and warm your heart. It's easy to make, and a delicious way to get your greens!
Servings: 7
Calories: 230kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 garlic cloves, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 8 cups vegetable broth
- 1 ½ cups dried brown lentils
- 1 medium bunch curly kale (about one pound), stems removed and leaves roughly chopped
- 1 (14.5 ounce/411 gram) can diced tomatoes
- Salt and pepper, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the diced onion, carrots, and celery. Sweat the vegetables for about ten minutes, stirring often, until they begin to soften.
- Stir in the garlic, curry powder, and ground cumin. Cook the mixture for about one minute, stirring constantly, until the garlic and spices become very fragtant.
- Stir in the broth and lentils. Raise the heat and bring the liquid to a boil, then lower the heat and let the soup simmer for about ten minutes.
- Stir in the kale. You may need to add it in batches, stirring in a handful at a time and letting it wilt before adding another handful. The volume of the kale will reduce quite a bit as it wilts. Bring the soup back to a simmer and let it cook for about fifteen minutes, until the kale and lentils are tender.
- Stir in the tomatoes and let the soup simmer for five minutes longer.
- Remove the pot from heat and season the soup with salt and pepper to taste.
- Ladle the soup into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 230kcal | Carbohydrates: 36g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1197mg | Potassium: 683mg | Fiber: 15g | Sugar: 6g | Vitamin A: 4834IU | Vitamin C: 22mg | Calcium: 96mg | Iron: 4mg