KPH's Lentil and Kale Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Brown Lentils, dried 1 medium (2-1/2" dia) Onion, chopped3 medium Carrots, chopped4 clove Garlic , minced2 tsp McCormick ground cumin (by CHGOMOMMA) 1 tsp Curry powder 0.5 tsp Dried Thyme Leaves (by VGRAEVE) 2 (14.5oz) cans Hunt's Fire Roasted Diced Tomato 2 cup (8 fl oz) Water, tap 1 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES) 0.25 tsp pepper, ground 1 cup Kale - chopped4 tbsp Extra Virgin Olive Oil 4 tsp Better Than Bouillon Seasoned Vegetable Base + 4 cups water
1. Prep vegetables and make broth by adding bouillon base to 4 cups of boiling water and stirring.
2. Heat oil over medium and add garlic and onions. Cook for 2 minutes.
3. Add carrot and cook ~ 10 minutes or until softened.
4. Add all the remaining ingredients except salt and kale and stir.
5. Bring to a simmer, scoop any scum off, cover then adjust heat to maintain a simmer. Continue to simmer 35 - 40 minutes, until lentils are soft.
6. To thicken: use a stick blender for 2 - 3 minutes or place 2 cups in a blender, cool slightly, then hold lid with a tea towel, blend then transfer back into pot.
7. Add kale, recover and allow to sit until kale softens. Adjust taste with salt.
Serving Size: makes 12 1-cup servings
2. Heat oil over medium and add garlic and onions. Cook for 2 minutes.
3. Add carrot and cook ~ 10 minutes or until softened.
4. Add all the remaining ingredients except salt and kale and stir.
5. Bring to a simmer, scoop any scum off, cover then adjust heat to maintain a simmer. Continue to simmer 35 - 40 minutes, until lentils are soft.
6. To thicken: use a stick blender for 2 - 3 minutes or place 2 cups in a blender, cool slightly, then hold lid with a tea towel, blend then transfer back into pot.
7. Add kale, recover and allow to sit until kale softens. Adjust taste with salt.
Serving Size: makes 12 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 134.1
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 554.3 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 6.6 g
- Protein: 5.1 g
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