Description
A nutritious and filling soup made with lentils and a variety of vegetables, perfect for a healthy meal.
Ingredients
Scale
- 1 cup lentils
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups kale, chopped
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat some oil over medium heat and sauté the onion, garlic, carrots, and celery until softened.
- Add the diced potatoes and lentils to the pot.
- Pour in the vegetable broth and add thyme, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 30 minutes, or until lentils and potatoes are tender.
- Stir in the chopped kale and cook for an additional 5 minutes.
- Adjust seasoning if necessary and serve hot.
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Notes
- Feel free to add other vegetables like bell peppers or zucchini.
- This soup can be stored in the refrigerator for up to 5 days.
- It freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg