Red Lentil Soup with Kale and Fresh Herbs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 1.5 TB Extra-Virgin Olive OIl * 1 small red onion, chopped * 1 small yellow onion, chopped * 1 or 2 shallots, chopped * 5 cloves garlic, miinced * 2 C dry red lentils, rinsed * 6 C vegetable broth, or veg. bouillon cubes plus water * 2 tsp salt-free seasoning (Mrs. Dash, Bell's, etc.) * 1 TB Smoked Paprika (Hot or sweet, I use sweet) * Kosher Salt and Fresh Cracked Black Pepper to taste * 5 C or so chopped fresh kale, thick stems removed * 1/4 to 1/3 C chopped fresh dill, to taste * 1/4 C chopped fresh flat-leaf parsley
Heat the oil in a stock pot over medium-high heat. Add the onions, and stir until they soften, about 5 minutes. Add the garlic and lower the heat a little so it does not burn. Stir for one minute or so, until fragrant and soft.
Add lentils, broth, salt-free seasoning, smoked paprika, and salt and pepper to taste. Bring to a boil, and stir. Cover, and lower the heat to a simmer until the lentils are soft, about 20 minutes.
Puree the soup with a stick blender (my favorite kitchen tool!) or in a blender or food processor in batches, until it is creamy and thick. Return it to the pot, and add the kale.
Return the soup to a low simmer and cook until kale is soft and dark, about 10 to 15 minutes.
Add dill and parsley, and then taste soup for seasonings. Serve with a twist of lemon and some whole-grain pita bread.
Delicious!
Number of Servings: 6
Recipe submitted by SparkPeople user GOZERIFIC.
Add lentils, broth, salt-free seasoning, smoked paprika, and salt and pepper to taste. Bring to a boil, and stir. Cover, and lower the heat to a simmer until the lentils are soft, about 20 minutes.
Puree the soup with a stick blender (my favorite kitchen tool!) or in a blender or food processor in batches, until it is creamy and thick. Return it to the pot, and add the kale.
Return the soup to a low simmer and cook until kale is soft and dark, about 10 to 15 minutes.
Add dill and parsley, and then taste soup for seasonings. Serve with a twist of lemon and some whole-grain pita bread.
Delicious!
Number of Servings: 6
Recipe submitted by SparkPeople user GOZERIFIC.
Nutritional Info Amount Per Serving
- Calories: 171.0
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 2,248.6 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 7.9 g
- Protein: 8.6 g
Member Reviews
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ONEBLUEMOON
This sounds really yummy with all the fresh herbs. Where does all that SODIUM come from in the nutritional count? I wonder if it's been calculated using high-sodium boullion cubes and a large amount of "optional salt? I have loads of kale to use, but will definitely skip the salt! - 10/26/16