Red Lentil Soup with Greens
Serves 4 people as a light meal, 6 as a soup course.
Servings: 4 people
Calories: 304kcal
Ingredients
- 3 tablespoons olive oil optional
- 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
Instructions
- 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, lentils, 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.
Video
Notes
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.
[nutrition-label]