Lentil Kale Soup
Lentil Kale Soup is a hearty gluten free soup to warm you up and keep you full. This soup is full of vegetables and flavor.
Servings: 4 People
Cost: 6.00
Ingredients
- 1 Tbs Olive Oil
- 1 Cup Lentils, picked over and rinsed
- 5 Cups of Chicken, Beef, Vegetable Broth, or Water
- 1 15 oz Can Diced Tomatoes
- 1 Onion Chopped
- 1 Large Carrot, Chopped
- 1 Rib of Celery Chopped
- 2 Large Cloves of Garlic, Minced
- 1 Half bunch of Kale, Chopped
- 1 tsp. Dried Thyme
- 1 tsp. Dried Oregano
- 1 Tablespoon Tomato Paste
- Salt and Pepper to taste
Instructions
- Heat oil over medium high.
- Add Carrot, Onion and Celery to the pot and sauté until they begin to soften 5-7 minutes.
- Add Garlic, Thyme and Oregano and sauté for 30 seconds until fragrant.
- Add Tomato Paste and cook for about 1 minute or so stirring it to cook out the raw taste.
- Add Diced Tomatoes, Lentils and Broth.
- Bring to a boil, cover slightly and reduce to a simmer.
- Cook for 30 minutes or until lentils are done and vegetables are tender.
- Add chopped kale, cover and cook for an additional 5 minutes.
- Serve and Enjoy.
Video
Notes
- Broths – Use a broth that meets your dietary needs. Chicken, Beef, and Vegetable all work. If all that you have is water, that works too.
- The Vegetables – Change up the vegetables and use what you like.
- The Greens – I like Kale, but other greens like Swiss Chard would work as well.
- No Lentils, No Problem - Use a can or two of your favorite canned beans instead of lentils. Rinse and drain the beans before adding them to the soup.
- Spice It Up – Use crushed red pepper flakes or a little cayenne pepper to spice the soup up.