Lentil tomato soup with kale

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 158.0
  • Total Fat: 1.8 g
  • Cholesterol: 0.3 mg
  • Sodium: 661.5 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 9.3 g
  • Protein: 9.1 g

View full nutritional breakdown of Lentil tomato soup with kale calories by ingredient
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Number of Servings: 8


    Water, tap, 6 cup (8 fl oz)
    Lentils, 1 cup
    Onions, raw, 1 cup, chopped
    Carrots, raw, 1 large (7-1/4" to 8-1/2" long)
    Celery, raw, 1 stalk, large (11"-12" long)
    Canned chopped Tomatoes, 3 cups (or 24 oz can)
    Olive Oil, 1 1tsp
    Kale, 4 cup, chopped
    Chicken bouillion, 4 serving
    Salt, pepper or other spices to taste
    Lemon juice to taste


Can vary the amount of water and chicken flavoring to make the soup thicker or thinner according to individual taste.


Saute onions in olive oil.
Add carrots and celery and continue to saute until slightly brown (just to get a bit of a roasted flavor).
Add lentils and chicken bouillion (if you can't break the bouillion into a powder or are using a powder, add the bouillion to the boiling water in a later step) and lightly saute.
Add water and bring to a boil. (I preheat my water in a kettle which is heating while the vegetables are sauteing). Add bouillion here if not added before.
Simmer soup allowing lentils to get partially cooked and then add the chopped tomatoes.
Allow soup to return to a boil. Add kale.
Add salt, pepper or other spices to taste.
Just before serving add some lemon juice to give the soup a bit of a tangy flavor.

Serving Size: makes 8 1 1/2 cups servings (serving size varies-see tip)

Number of Servings: 8

Recipe submitted by SparkPeople user DVORAKINNERET.

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