My French Lentil Soup with Kale
- Number of Servings: 6
Ingredients
3 tablespoons Extra-virgin olive oil 2 cup chopped onions 1 cup chopped celery stalks 1 cup chopped carrots 2 garlic cloves, chopped 4 cups (or more)chicken broth 1 1/4 cups lentils, rinsed, drained 1 14 1/2-ounce can diced tomatoes in juice 2 cups chopped kale Balsamic vinegar (optional)
Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; add steamed chopped kale; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user AVIGNON789.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; add steamed chopped kale; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user AVIGNON789.
Nutritional Info Amount Per Serving
- Calories: 203.9
- Total Fat: 7.4 g
- Cholesterol: 3.3 mg
- Sodium: 677.3 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 6.2 g
- Protein: 7.2 g
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