Lentil & Kale Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Lentil & Kale Soup calories by ingredient
Introduction
Collards, chard or other dark greens can be used in place of the Kale. Collards, chard or other dark greens can be used in place of the Kale.Number of Servings: 6
Ingredients
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1 Tbl. Olive Oil
1 large Yellow Onion, Chopped
1 Celery Rib, Chopped
1 large Carrot, Chopped
2 Garlic Cloves, Minced
1 1/4 C. Dried Brown Lentils, picked over & rinsed
6 C. Vegetable Stock/Broth or Water
1 TBL. Tamari or soy sauce
salt and papper to taste
4 or 5 Large Kale Leaves, tough stems removed
Directions
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.