Name: Lentil Soup
Yield: 6
Ingredients: ¼ cup olive oil; 1 medium onion, chopped; 2 carrots, peeled and chopped; 4 garlic cloves, minced; 2 tsp ground cumin; 2 tsp curry powder; ½ tsp dried thyme; ½ tsp salt; ¼ tsp red pepper flakes; ¼ tsp ground black pepper; 28 oz can of diced tomatoes with their juices; 1 cup brown or green lentils, rinsed; 4 cups vegetable broth; 2 cups water; 1 cup chopped kale (ribs removed); 2 tbsp lemon juice

Yields6 Servings

Ingredients

¼ cup olive oil

1 medium onion, chopped

2 carrots, peeled and chopped

4 garlic cloves, minced

2 tsp ground cumin

2 tsp curry powder

½ tsp dried thyme

½ tsp salt

¼ tsp red pepper flakes

¼ tsp ground black pepper

28 oz can of diced tomatoes with their juices

1 cup brown or green lentils, rinsed

4 cups vegetable broth

2 cups water

1 cup chopped kale (ribs removed)

2 tbsp lemon juice

Method

Warm oil in large pot over medium heat.

Add onion and carrot, cook, stirring often until onion is softened, about 5 minutes,

Add garlic, cumin, curry powder, thyme, red pepper flakes, salt and pepper. Cook, stirring constantly until fragrant, about 30 seconds.

Add canned tomatoes, lentils, broth and water. Bring to a boil, partially cover with lid and reduce to a simmer. Cook 20-30 minutes until lentils are tender.

If available, partially blend soup with an immersion blender.

Add chopped kale, cook for 5 more minutes until the greens are softened.

Turn off heat, stir in lemon juice. Serve hot.

Nutrition Facts

Serving Size 1/6 of pot

Servings 6

Amount Per Serving
Calories 282

% Daily Value *
Total Fat 10g16%
Saturated Fat 1.4g7%
Trans Fat 0g
Cholesterol 0mg
Sodium 464.6mg20%
Potassium 850mg25%
Total Carbohydrate 36.5g13%
Dietary Fiber 13.9g56%
Sugars 10g
Protein 11.4g23%

Calcium 10%
Iron 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients