lentil-kale soup
- Number of Servings: 4
Ingredients
1 c. lentils1 14 oz can of diced tomatoes with jalapenos4 c. chopped kale1 medium onion, chopped1.5 c. frozen broccoli or broccoli/cauliflower mix6 c. water2 T. balsamic vinegar1.5 t. red pepper flakes0.5 t garlic powder0.5 t salt
saute chopped onion with a little water until golden.
add can of tomatoes, garlic powder, salt, red pepper flakes and stir. Bring to a simmer.
pick through lentils, removing broken, discolored or otherwise damaged ones and any stones. Rinse, then add to tomato-onion mixture.
Add water (this amount of water is for thicker stew-like consistency--add more if a soupier consistency is desired)
Stir in, cover, and let cook at a simmer for 30 minutes.
after 30 minutes, uncover and stir in frozen veggies and chopped kale. Recover, and cook on simmer for another 15 minutes, or until kale is bright green. Turn off and let sit 15 minutes, add balsamic vinegar, then serve! Add more seasoning if desired. Serves 4 large portions.
Number of Servings: 4
Recipe submitted by SparkPeople user LUCKIELAMBIE.
add can of tomatoes, garlic powder, salt, red pepper flakes and stir. Bring to a simmer.
pick through lentils, removing broken, discolored or otherwise damaged ones and any stones. Rinse, then add to tomato-onion mixture.
Add water (this amount of water is for thicker stew-like consistency--add more if a soupier consistency is desired)
Stir in, cover, and let cook at a simmer for 30 minutes.
after 30 minutes, uncover and stir in frozen veggies and chopped kale. Recover, and cook on simmer for another 15 minutes, or until kale is bright green. Turn off and let sit 15 minutes, add balsamic vinegar, then serve! Add more seasoning if desired. Serves 4 large portions.
Number of Servings: 4
Recipe submitted by SparkPeople user LUCKIELAMBIE.
Nutritional Info Amount Per Serving
- Calories: 145.8
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 478.6 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 9.1 g
- Protein: 10.2 g
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