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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 148.5
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 41.1 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 4.7 g

View full nutritional breakdown of Lentil Soup calories by ingredient
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Lentil Soup

Submitted by: DAISYTRESA28


Number of Servings: 6

Ingredients

    4 leeks, white & ight green parts only
    1 bunch kale
    1 tbsp EVOO
    1 28-oz. can whole tomatoes, drained
    6 cups water
    2 sweet potatoes, peeled & cut into a 1/2-in. dice
    1/2 cup brown lentils
    1 tbsp fresh thyme leaves
    2 tsp kosher salt
    1/4 tsp black pepper
    12 fresh basil leaves

Directions

Slice each leek in half lengthwise. Then slice each half into 1/4-in. thick half-moons (about 2 cups)

Place in a lg bowl of cold water & swish to remove any grit

Drain & pat dry

Remove the stems from the kale

Stack the leaves on top of one another & slice them crosswise into 1/2-in wide strips; you'll need 3 cups

Heat the oil in a saucepan over medium heat

Add the leeks & cook for 3 minutes

Add the tomatoes & cook, breaking them up w/aspoon, fr 5 minutes

Add the water & bring to a boil

Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper & basil

Simmer until the lentils are tender, about 30 mins

Spoon into individual bowls

Grated parmesan or asiago cheese is also a nice addition on top if you'd like -- not accounted in this recipe, track separately



Number of Servings: 6

Recipe submitted by SparkPeople user LTJ8282.





TAGS:  Vegetarian Meals |

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