Hearty Lentil, Kale & Potato Soup
Ingredients
The soup base
-
1
tbsp
olive oil
-
1
medium
onion, diced
-
2
stalks
celery, diced
-
2
large
carrots, diced
-
1
cup
dry lentils (not red), rinsed and picked over
-
4
cups
vegetable broth
-
½
cup
water
-
1
tsp
salt
-
½
tsp
garlic powder
-
¼
tsp
cumin
-
¼
tsp
coriander
Vegetables
-
1
large
potato, diced (about 1 ½ cups)
-
½
bunch
kale, ribs removed and chopped finely
Seasoning
-
2
tsp
red wine vinegar
-
to taste
salt and pepper
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat and sauté onion, celery, and carrots until softened.
- Add lentils, broth, water, salt, garlic powder, cumin, and coriander. Bring to a boil, then reduce heat to low and simmer covered for 20 minutes.
- Add chopped potatoes and continue to simmer covered for 15 minutes or until the potatoes are fork-tender.
- Stir in the chopped kale and simmer covered for an additional 5 minutes until the kale is wilted.
- Remove from heat and stir in red wine vinegar. Season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
12g
Sodium
800mg
Cholesterol
0mg
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