Red Lentil Soup with Greens
Serves 4 people as a light meal, 6 as a soup course.
Servings: 4 people
- 3 tablespoons olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 cup red lentils sorted and rinsed
- 2 carrot diced
- 4 cups fresh kale loosely packed and torn into bite sized pieces, or 5-8 ounces of frozen
- 1/2 lemon juiced
- 3 tablespoons fresh cilantro chopped
Heat oil in 4-6 quart pot. Add onion and garlic and cook over medium heat until softened.
Stir in tomato paste, cumin, salt, black pepper and cayenne, and sauté for a couple more minutes.
Add vegetable broth, 1 cup of water, carrots and kale. Bring to a simmer, then simmer on low for 30 minutes partially covered. Lentils should start to break down.
Add salt and pepper if needed. Then add lemon juice and cilantro. Serve immediately.
Parsley would be a good substitute for the cilantro. Use white or purple carrots for more color contrast.
Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use.
Calories: 304kcal | Carbohydrates: 38g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 695mg | Potassium: 407mg | Fiber: 9g | Sugar: 7g