Lentil & Kale Soup
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbl. Olive Oil1 large Yellow Onion, Chopped1 Celery Rib, Chopped1 large Carrot, Chopped2 Garlic Cloves, Minced1 1/4 C. Dried Brown Lentils, picked over & rinsed6 C. Vegetable Stock/Broth or Water1 TBL. Tamari or soy saucesalt and papper to taste4 or 5 Large Kale Leaves, tough stems removed
1. heat oil in large saucepan over medium heat. Add the onion, celery, carrot and garlic, cover and cook until softened, 8 - 10 minutes.
2. Transfer the cooked vegetables to a 4 to 6 quart slow cooker, add the lentils, stock, and tamari; cover, and cook on low for 8 hours. Season with salt and pepper.
3. Meanwhile, or beforehand, tightly roll the kale leaves up like a cigar and cut them crosswise into thin ribbons. Cook the kale in a pot of boiling salted water until tender, about 5 minutes, and add to the soup when ready to serve.
Number of Servings: 6
Recipe submitted by SparkPeople user SHEHADAWHAT.
2. Transfer the cooked vegetables to a 4 to 6 quart slow cooker, add the lentils, stock, and tamari; cover, and cook on low for 8 hours. Season with salt and pepper.
3. Meanwhile, or beforehand, tightly roll the kale leaves up like a cigar and cut them crosswise into thin ribbons. Cook the kale in a pot of boiling salted water until tender, about 5 minutes, and add to the soup when ready to serve.
Number of Servings: 6
Recipe submitted by SparkPeople user SHEHADAWHAT.
Nutritional Info Amount Per Serving
- Calories: 126.9
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,140.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 6.0 g
- Protein: 6.5 g
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