Kale and Lentil Soup Recipe
My husband and I have been trying to eat healthier recently, and I’m always in search of recipes that are healthy and tasty. I’m constantly looking for ways to sneak vegetables into our diet (because, sadly, neither my husband nor I can eat much in the way of raw veggies), so soups offer a great way to sneak in tons of veggies.
I love this lentil soup because the lentils cook quickly (unlike regular beans), and it’s very affordable and meat free.
Kale and Lentil Soup
Keywords: stovetop soup/stew
Ingredients (serves 12)
- 3 Tbsp olive oil
- 1 ½ cups chopped celery
- 1 ½ cups chopped carrots
- 1 chopped onion
- 2 Tbsp minced garlic
- 1 Tbsp Italian seasoning
- ½ tsp paprika
- 1 tsp ground cumin
- 10-12 cups chicken broth
- 2 cups lentils, sorted and rinsed
- 1 bunch of chopped kale and/or spinach
Heat olive oil of medium high heat in a large sauce pan. Saute chopped celery, chopped carrots, chopped onion, and minced garlic for a few minutes until translucent. Add Italian seasoning, paprika, ground cumin, chicken broth, and lentils. Bring soup to a boil and allow to cook for about 20 minutes until lentils are tender. Keep an eye on it and add more chicken broth or water as needed. Add chopped kale and cook for about 5 more minutes until kale is tender.
Connie @ Real Food Family Meals Says
Kale and lentils are two of my favorite healthy ingredients lately. I tried growing my own kale in my garden last year, and it was so easy I will do it again this year. In fact, one plant produces so much kale that I froze some to use all winter in soups like this. Thanks!
Lucero De La Tierra Says
My garden is overflowing with kale and I love lentils. As a matter of fact we just finished a pot of lentil soup. I don’t mind making another. Great source of fiber and protein. Good luck on eating healthy.
LauraJane SaysPost author
Thanks, a garden sound wonderful!
Love the sound of this soup! Just got some lentils at the grocery store and have been looking for a way to use them!
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