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Lentil-Veggie Soup

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I am definitely a soup-lover and this one is at the top of my list right now. It is comfort and love in a bowl! If you chop the veggies very small there are tiny bursts of color in this otherwise brown stew. This is a hearty soup, but tasty enough for serving to guests, especially on a cold, rainy (or snowy) day! The high protein and fiber will keep you satisfied for hours!

Makes 8 servings

1 TBS olive oil
1 medium brown onion, chopped
1 tsp garlic, minced
1 tsp cumin
1 tsp turmeric
½ tsp black pepper
8 cups low sodium vegetable broth
1 large carrot, chopped
2 stalks celery, chopped
½ red bell pepper, chopped
½ # brown lentils – soaked in water for 1 hour, drain and rinse
1 bunch kale, chopped
Salt to taste

1. In a large saucepan, heat the olive oil and cook onion for approximately 3 minutes, add garlic and spices and stir well. Cook for 1 minute.
2. Add celery, carrots, and red peppers – cook for another 3 minutes.
3. Pour low sodium vegetable broth in to the pot and cook until it boils.
4. Add drained lentils, reduce heat to low and cook for approximately 30 minutes, until lentils are soft, but not mushy.
5. Add kale and cook until wilted, approximately 1 minute.

Grab a piece of crusty bread and enjoy!

Nutrition Facts:
Calories 170
Fat 3gm
Carbs 28gm
Fiber 7gm
Sodium 180mg
Protein 8gm

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