How to make Red Lentil Soup with Kale
Prep time: 10 minutes | Cook time: 45 minutes | Serves: 4
1 tablespoon extra-virgin olive oil
1 cup chopped onion
½ cup carrots, cut into ½-inch chunks
½ cup celery, cut into ¼-inch chunks
1 teaspoon minced garlic
1 cup red lentils
1 teaspoon dried thyme
1 teaspoon ground cumin
2 cups low-sodium vegetable broth
2 cups water
2 large stalks kale, stemmed, with leaves chopped (about 2 cups)
1 bay leaf
2 tablespoons freshly squeezed lemon juice
Low-fat plain Greek yogurt (optional)
1 cup chopped onion
½ cup carrots, cut into ½-inch chunks
½ cup celery, cut into ¼-inch chunks
1 teaspoon minced garlic
1 cup red lentils
1 teaspoon dried thyme
1 teaspoon ground cumin
2 cups low-sodium vegetable broth
2 cups water
2 large stalks kale, stemmed, with leaves chopped (about 2 cups)
1 bay leaf
2 tablespoons freshly squeezed lemon juice
Low-fat plain Greek yogurt (optional)
1 In
a large stock pot over medium heat, heat the olive oil. Add the onion,
2 Add
the lentils, thyme, and cumin. Mix well and stir for 1 to 2 minutes,
3 Add
the broth and water to the pot. Bring to a simmer, add the kale, and
minutes.
minutes.
4 Remove
the pot from the heat. Remove and discard the bay leaf. Stir in
5 Garnish
each bowl of soup with a dollop of the Greek yogurt (if using) and serve.
Per Serving (1 cup):
Calories: 170; Total fat: 3g; Protein: 13g; Carbs: 24g; Fiber: 3g; Sugar: 4g; Sodium: 59mg
Calories: 170; Total fat: 3g; Protein: 13g; Carbs: 24g; Fiber: 3g; Sugar: 4g; Sodium: 59mg
