KPH's Lentil and Kale Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of KPH's Lentil and Kale Soup calories by ingredient
Introduction
This is a hearty soup. You can add other vegetables i.e. clean out the fridge to add to the nutrition. It also freezes well! This is a hearty soup. You can add other vegetables i.e. clean out the fridge to add to the nutrition. It also freezes well!Number of Servings: 12
Ingredients
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1 cup Brown Lentils, dried
1 medium (2-1/2" dia) Onion, chopped
3 medium Carrots, chopped
4 clove Garlic , minced
2 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 - chopped
4 tbsp Extra Virgin Olive Oil
4 tsp Better Than Bouillon Seasoned Vegetable Base + 4 cups water
Tips
Serve with buttered crusty bread. This soup keeps in the fridge 3 - 5 days and also freezes well.
Directions
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
Member Ratings For This Recipe
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BILLTHOMSON
