Lentil & veggie soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup of brown lentils1 onion, diced2 cloves garlic, minced1 potato, small cubes2 tomato, diced3 ribs celery, sliced2 carrots, peeled and slicedHalf head of cauliflower, separated into small segments½ cup of dried cornKale, 2 or 3 large handfuls8 to 10 cups of broth of your choice.Salt & Pepper to taste2 bay leaves½ tsp ground cumin1 Star Anise½ tsp Turmeric½ tsp ground Ginger2 ‘glugs’ of fish sauce1 tbsp olive or coconut oil
Heat oil in a large stock pot, sautee garlic, onion, potatoes and carrots in oil until onion is translucent. Add in lentils and stock. Simmer until potato is nearly tender, add dried corn, cauliflower, celery and tomato. Add all seasoning except salt and pepper. Simmer until lentils are tender. Add kale, stir in and remove from heat. Add salt and pepper. Serve when kale is completely wilted but still bright green.
Serving Size: Approx 1.5 to 2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user SARAHDALTON.
Serving Size: Approx 1.5 to 2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user SARAHDALTON.
Nutritional Info Amount Per Serving
- Calories: 136.8
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 402.9 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 7.5 g
- Protein: 8.2 g
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